John Myers
Quark Croissants with Filling
The perfect quark croissants with filling recipe with a picture and simple step-by-step instructions.
Filling and pranks:
- 230 g Flour type 550
- 1 pinch Salt
- 1 Egg size M.
- 125 g Lowfat quark
- 60 g Sugar
- 1 tsp Baking powder
- 1 go. tsp Bio lemon zest
- 11 go. tsp Almond butter
- 11 go. tsp Muscovado sugar
- 1 Egg yolk
- 1 tbsp Cream
- Knead all ingredients with 200 g flour with the dough hook of the hand mixer and let the still slightly sticky dough rest in the refrigerator for 1 hour in the covered bowl.
- Preheat the oven to 180 ° circulating air. Line the sheet with foil or paper. Place the dough on the work surface and gradually knead with the remaining 30 g of flour to form a dough that is no longer sticky. Add the flour in several small portions. May not consume everything. The dough must be smooth and easy to roll without sticking to the work surface without additional flour.
- Divide the dough into 2 portions and roll out both into a rectangle of 40 x 25 cm. The thickness results from this. Halve the rectangles lengthways and cut the halves into 4 – 5 pointed triangles. Knead the remnants of the dough briefly again, roll out again and cut into triangles.
- Brush the triangles with the almond butter and sprinkle with the sugar. Then roll up from the straight narrow side to the point and place it on the tray so that the visible point is on top. Brush all of them with the whisked egg-cream mixture and bake on the middle rack for 20 minutes until golden brown.
- They taste best slightly warm. But they can be frozen well and briefly baked.
- Muscovado sugar is unrefined sugar. It is dark brown, is made from sugar cane and has a very strong aroma. Its appearance resembles somewhat dark, damp earth. The taste is unmistakable. You can get it on the internet. Unfortunately, it’s not cheap. But you don’t use it all the time. You can get almond butter in every well-stocked supermarket.
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