John Myers
Ingredients for 1 servings:
- 250 g flour
- 50 g butter or margarine
- 125 g sugar
- 250 g potatoes, cooked the day before, grated
- 1 pinch of salt
- 1 egg(s)
- 1 packet of baking powder
- 8 tbsp jam of your choice (e.g. plum jam)
- 1 egg yolk
- some lemon zest, grated
- possibly grease for the tray
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
e.g. with plum jam or apples
Cut the butter into pea-sized pieces into the flour sifted onto a corrugated board. Add the grated potatoes (cooked the day before), sugar, grated lemon zest, salt, baking powder, and egg, and knead into a dough. Roll out the dough to the thickness of a knife’s back and cut into 8 cm squares. Place a spoonful of jam (e.g. plum jam or finely sliced apples cooked in sugar until translucent) in the center of the dough piece, roll the dough pieces up, and place them in the shape of croissants on a greased or parchment-lined baking tray. Brush them with beaten egg yolk. Place the tray in a preheated oven and bake at 160°C for 10 to 15 minutes.
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