Cherry-almond croissants

Name: Cherry-almond croissants
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 glass (720 ml) Cherries; 1/2 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS + 75 g sugar; 150 g Low-fat curd; 7 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 3 TABLESPOONS chopped almonds; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 glass (720 ml) Cherries
1/2 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS + 75 g sugar
150 g Low-fat curd
7 TABLESPOONS Milk
6 TABLESPOONS Oil
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
3 TABLESPOONS chopped almonds
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Drain the cherries in a sieve, collecting the juice. Mix 3 tablespoons of juice with the pudding powder. Pour the remaining juice into a pot, add 2 tbsp. sugar and bring to the boil. Stir in the pudding powder and simmer for about 1 minute, stirring continuously. Stir in cherries and let cool down
2
Mix quark, milk, oil, 75 g sugar and vanillin sugar. Mix flour and baking powder. Mix half of it with the whisk of the hand mixer into the quark mixture. Knead in the remaining flour. Roll out the quark oil dough on a floured work surface to a long rectangle (approx. 22 x 45 cm). Cut 6 triangles (approx. 14 x 22 x 22 cm), (knead the dough again and roll out)
3
Spread the stewed cherries from the narrow side onto the triangles, leaving the tips free. Sprinkle with chopped almonds. Roll up towards the top. Place on a baking tray lined with baking paper. Sprinkle the croissants with almonds and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Cover the last 5 minutes if necessary. Let the croissants cool down and dust with icing sugar
4
waiting time approx. 2 hours