Strudel dough croissants filled with strawberry quark

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Take the dough sheets out of the refrigerator and let them rest at room temperature for about 10 minutes. Fold "ice cream cones" out of extra-strong aluminium foil (approx. 12 cm long). Melt butter. Take out 2 slices of filo pastry, close the rest of the package tightly and use it for other purposes

2. 2

   Cut the dough slices diagonally in half. Brush each half slice with butter and wrap around the aluminium foil as an "ice-cream cone". Place the ice cream cones on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 6 minutes, turning over (put on gloves!). Take out and let cool down

3. 3

   Wash the strawberries and drain well. Cut 6 strawberries in half and set aside for decoration. Put approx. 150 g strawberries and 3 tbsp. sugar in a tall cup and puree finely. Finely dice remaining strawberries. Mix quark, strawberry cubes, 5 tbsp. sugar and vanillin sugar well. Using an ice-cream scoop, fill the bags with strawberry quark and serve with strawberry puree and halved strawberries

Nutrition Facts

KCAL
380 kcal

CARBS
47 g

FATS
17 g

PROTEINS
9 g