Curd croissants with apricot-marzipan filling

Name: Curd croissants with apricot-marzipan filling
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 75 g Sugar; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 160 g Marzipan raw mass; 160 g Apricot Jam; 1 egg (size M); 1 TEASPOON Whipped cream; 10-15 g crushed pistachio kernels; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
75 g Sugar
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
160 g Marzipan raw mass
160 g Apricot Jam
1 egg (size M)
1 TEASPOON Whipped cream
10-15 g crushed pistachio kernels
1 TEASPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Mix quark, milk, oil, sugar and vanillin sugar. Mix flour and baking powder and stir half into the quark mixture. Knead in the remaining flour. Roll out the quark and oil dough on a floured work surface to form a rectangle as long as possible and 18 centimetres wide.
2
Cut ten triangles (knead the dough again and roll out). Dice the marzipan and put it into a tall mixing bowl with the apricot jam. Stir with the whisk of the hand mixer until smooth.
3
Separate the egg. Spread a tablespoon of filling on each triangle. Brush the edges with egg white and roll up towards the top. Place on a baking tray lined with baking paper. Mix the egg yolk and cream and brush the croissants with it.
4
Sprinkle with pistachios and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes. If necessary, cover for the last five minutes. Let the croissants cool down and serve dusted with icing sugar.
5
Results in about ten 10 pieces.