Polish Quark Croissant
In Polish cuisine, quark is often used as a filling for cakes and desserts. We have combined this delicious tradition with the buttery, flaky pastry of the French croissant to create a unique, creamy and slightly sweet pastry. The combination of quark and honey results in a silky, soft taste that creates perfect harmony with every bite. If you love quark delicacies, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the yeast and let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until it becomes elastic.
4
Place the dough in a bowl, cover it with a kitchen towel, and let it rise for 1 hour, until doubled in size.
5
Roll out the risen dough into a rectangular shape, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, always resting the dough in the refrigerator for 30 minutes between each fold.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and place a teaspoon of quark mixture (mixed with honey and vanilla extract) on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the tip to form a croissant shape.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush it over the top of the croissants to make them shiny.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar before serving.
