Nut croissants made from quark and oil dough

Ingredients for 1 servings:

• 150 g quark
• 60 ml milk
• 70 ml oil
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 300 g flour
• 1 packet of baking powder
• 200 g nuts, ground
• 2 tbsp sugar
• 1 shot of rum
• 80 g marzipan
• Milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dough: Mix together the quark, milk, oil, sugar, vanilla sugar, and salt. Mix the flour and baking powder and knead into the quark mixture until a smooth, kneadable dough forms. Divide the dough into two pieces and roll each out into a round sheet, adding a little more flour if necessary. Filling: Mix the ground nuts, sugar, rum, and marzipan (warm it up a little in the microwave to make it easier to knead) and add enough milk to form a smooth, spreadable dough. Spread the nut mixture onto the dough sheets, then cut each into 12 cake slices. Roll the cake slices up from the wide end to the tip and shape them into croissants. Bake the croissants on a baking sheet lined with baking paper in a preheated oven at 170°C (convection oven). Then, sprinkle with powdered sugar or cover with powdered sugar icing. Makes about 24 pieces. If you want them larger, either roll out a single sheet of dough or cut only 8 slices from one sheet. Adding marzipan isn’t necessary, but it makes the croissants more moist. The croissants freeze well, and (unlike yeast pastries) they’ll still taste delicious the next day, provided they’re wrapped.