Bacon and Onion Filled Crescent Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 22.74 g | (23 %) | ||
| Fat | 42.67 g | (37 %) | ||
| Carbohydrates | 72.72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
| Vitamin A | 114.51 mg | (14,314 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 3.67 mg | (31 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 6.17 mg | (51 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 32.07 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.49 μg | (10 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 14.27 mg | (15 %) | ||
| Potassium | 697.6 mg | (17 %) | ||
| Calcium | 188.27 mg | (19 %) | ||
| Magnesium | 21.13 mg | (7 %) | ||
| Iron | 3.72 mg | (25 %) | ||
| Iodine | 22.09 μg | (11 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 11.74 g | |||
| Cholesterol | 139.57 mg |
Ingredients
- For the dough
- 200 grams starchy potatoes
- 300 grams Pastry flour
- ¾ Baking powder
- 50 milliliters vegetable oil
- 125 grams Quark
- 1 tsp salt
- 1 generous pinch Nutmeg
- 1 egg
- 2 Tbsps milk (as needed)
- Pastry flour (for dusting)
- 1 egg yolk (for glazing)
- For the filling
- 1 onion
- 1 Tbsp vegetable oil
- 200 grams Bacon (finely chopped)
- 2 Tbsps chopped parsley
- 1 Tbsp Crème fraiche
- freshly ground peppers
Preparation steps
For the filling: Peel the onion and chop finely. Sauté the bacon and onion in hot oil then let cool. Add the parsley, crème fraîche and season with salt and pepper.
For the dough: Scrub the potatoes thoroughly, steam for 25-30 minutes then peel and press through a potato ricer into a mixing bowl. Let cool.
Add the flour, baking powder, oil, cheese, salt, nutmeg, egg and milk and stir until just combined.
Transfer to a lightly floured work surface and knead until smooth and no longer sticky. Preheat the oven to 200°C (approximately 400°F).
Roll out the dough into a rectangle around 5-10 mm (approximately 1/8-1/4 inches) thick on a lightly floured work surface.
Cut into 6 squares (each about 18 x 18 cm) (approximately 7 x 7 inches).
Cut the squares diagonally into triangles.
Spoon 1 tablespoon of filling into the center of each triangle and roll up into crescents.
Arrange on a baking sheet lined with parchment paper.
Brush with beaten egg yolk.
Bake in until golden brown, about 20-30 minutes.
10) Brush with beaten egg yolk.
Bake in preheated oven until golden brown about 20-30 minutes.
