Cherry and almond croissants
- 1 glass (720 ml) cherries
- 1/2 Parcel Custard powder 'Vanilla flavor'
- 2 EL + 75 g sugar
- 150 g Lean quark
- 7 EL Milk
- 6 EL Oil
- 1 packet Vanillin sugar
- 300 g flour
- 1 packet baking powder
- 3 tbsp chopped almonds
- 3 EL Almond flakes
- Icing sugar
- flour
-
baking paper
50 minutes
light
- 1.
- Drain the cherries in a sieve while removing the juiceto catch. Mix 3 tablespoons of juice with the custard powder. Pour the remaining juice into a saucepan, add 2 tablespoons of sugar and bring to the boil. Stir in the mixed pudding powder and simmer for about 1 minute, stirring constantly. Stir in cherries and allow to cool
- 2.
- Mix the quark, milk, oil, 75 g sugar and vanilla sugar. Mix the flour and baking powder. Mix half into the curd mixture with the whisk of the hand mixer. Knead in the rest of the flour. Roll out the quark oil dough on a floured work surface into a long rectangle (approx. 22 x 45 cm). Cut 6 triangles (approx. 14 x 22 x 22 cm) (knead the leftovers together again and roll out)
- 3.
- Distribute the cherry compote from the narrow side onto the triangles, freeing the tips to let. Scatter chopped almonds on top. Roll up towards the tip. Place on a baking tray covered with baking paper. Sprinkle the croissants with almonds and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Possibly. cover the last approx. 5 minutes. Let the croissants cool down and dust them with powdered sugar
- 4.
- Waiting time approx. 2 hours
1 piece approx.:
- 380 kcal
- 1590 kJ
- 9 g protein
- 13 g fat
- 56 g carbohydrates
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