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Odenwald potato croissants

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Ingredients for 1 servings:

  • 500 g potatoes
  • 500 g flour
  • 100 g butter
  • 25 g baking powder
  • 160 g sugar
  • some salt
  • some plum jam
  • 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on, then peel and grate them finely. Sift the flour with the baking powder several times. Mix the potatoes, flour, sugar, butter and salt into a dough. Divide the dough into five or six pieces. Roll out each piece into a round disc about 20 to 25 cm in diameter. Cut each piece of dough diagonally crosswise into four pieces using a knife. Place one to two teaspoons of plum jam (Latwerge) on each piece and, starting from the long side, roll them up into croissants. Place the croissants on a baking tray, beat the eggs and brush them over the croissants. Bake in a preheated oven at 180 degrees Celsius for about 20 to 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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