Quark croissants without yeast

Ingredients for 1 servings:

• 150 g quark
• 1 egg(s)
• 50 g sugar
• 50 g margarine
• 300 g spelt flour
• 2 tsp, heaped cream of tartar baking powder
• 1 pinch of salt
• Flour for the work surface
• 2 tbsp milk or condensed milk for brushing
• e.g. glucose, granulated sugar or chocolate sprinkles

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, quick, variable, makes 12 pieces

For the dough, mix the quark with the egg, sugar, and margarine. Add the flour, baking powder, and a pinch of salt and knead everything into a smooth dough. The dough will be a bit crumbly at first, but after about a minute of kneading, it will form a nice dough. Let the dough rest for ten minutes and preheat the oven to 180 degrees fan-assisted oven. There are two ways to make the quark croissants: For the first version, roll out the dough on a lightly floured work surface into a rectangle measuring approximately 30 x 40 cm. Cut this rectangle into squares with sides measuring approximately 10 cm. Roll out the dough squares starting at the corner and shape them into croissants. Brush the quark croissants with milk or condensed milk and sprinkle with a little glucose, sugar, or chocolate sprinkles. You will make about 12 small croissants. For the second version, roll out the dough like a round cake and cut each into slices. Now roll the cake pieces into large croissants. Depending on the size and width of the cake pieces, you’ll need 12-16 croissants. Brush the quark croissants with milk or condensed milk and sprinkle with a little glucose or sugar. Bake the quark croissants on the lowest rack of the oven for 10-15 minutes.