John Myers
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Kipferl, Cheese Croissants, Peppered
The perfect kipferl, cheese croissants, peppered recipe with a picture and simple step-by-step instructions.
- 200 g Grated hard cheese,
- Emmental, Gouda etc.
- 200 gr, Flour
- 180 g Butter
- 100 ml Cream, coffee tops
- 3 tsp Hot paprika powder
- 3 tsp Cayenne pepper
- Pepper and salt
- Ready-made baking molds are available to buy (ideally two at once) around Christmas time. If you brush the indentations well with melted butter beforehand, the results are quite good. Above all, you save yourself the whole sticky mess, you have nice horns and you are done quickly.
Recipe for about 100 croissants ————-
- Mix all ingredients with butter at room temperature. Depending on your taste, you can also season it more strongly. Let the dough rest in the refrigerator for about an hour, knead again and press into the molds by hand (this works better with a cool dough mixture). At 170 ° it takes around 15 minutes, but you have to stick with it (knitting needle test). Check again and again in between or take out a croissant to test.
Cheese cones, peppered ———————–
- The croissants are quickly finished on the side. Knock out of the tin, allow to cool and, if necessary, toss lightly in paprika and pepper. The croissants can also be kept longer in tins or just serve as a snack.
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