Quark croissants with strawberry cream filling

Ingredients for 25 servings:

• 500 g strawberries
• 1 tbsp sugar
• 200 g cream
• 500 g quark
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 2 tbsp powdered sugar
• 150 ml milk
• 15 g fresh yeast or 7 g dry yeast
• 50 g sugar
• 1 egg(s)
• 50 g quark
• 50 ml vegetable oil
• 400 g flour
• 1 tsp salt
• 1 egg yolk
• 1 tbsp water

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Fluffy, tender and airy

Quark and Strawberry Cream: For the strawberry cream, first wash and hull the strawberries. Cut 2/3 of them into large pieces and puree with the sugar until smooth. Dice the remaining third and set aside. Whip the cream with the cream stiffener until stiff, then refrigerate. Mix the quark with the vanilla sugar and powdered sugar. Then mix in the strawberry puree. Carefully fold in the cream and refrigerate the cream until ready to use. Quark Croissants: Combine the milk, crumbled yeast, sugar, egg, and quark in a bowl and mix everything together. Add the flour and salt and mix with your hands. Gradually add the oil and work it in. Knead until no flour residue is visible and the dough is no longer sticky. Cover and let rest for 20 minutes. Now fold it in several times from the outside to the inside until the dough is slightly rounded. Lightly flour the dough ball and the sides of the bowl. Cover and let rise for at least 50 minutes. Lightly flour the work surface, turn the dough out onto it, quarter the ball, and shape it into balls again. Cover and let it rise for another 15 minutes. Then lightly flour and roll out flat (approx. 5 mm thick). Cut into 8 equal triangles and roll them up starting from the wide side, slightly stretching the tip. Place on a baking tray lined with baking paper and let it rise for 40 minutes. Preheat the oven to 180°C (top/bottom heat). Mix the egg yolk and water, gently brush the croissants with it, and bake for approx. 20 minutes until golden brown. Let the croissants cool. Fold the strawberry cubes into the strawberry cream, season again with sugar and/or vanilla sugar if desired. Cut the croissants open, fill with the strawberry cream, garnish with fresh strawberries and powdered sugar, and serve.