Cinnamon Puff Crescents

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Cinnamon Puff Crescents
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Health Score:
68 / 100
1 hr
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie377 cal.(18 %)
Protein9 g(9 %)
Fat28 g(24 %)
Carbohydrates23 g(15 %)
Sugar added11 g(44 %)
Roughage2.6 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate19 μg(6 %)
Pantothenic acid0.6 mg(10 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4 mg(4 %)
Potassium217 mg(5 %)
Calcium198 mg(20 %)
Magnesium47 mg(16 %)
Iron1.2 mg(8 %)
Iodine42 μg(21 %)
Zinc0.9 mg(11 %)
Saturated fatty acids15.3 g
Uric acid22 mg
Cholesterol64 mg
Complete sugar16 g


For the crescents
300 grams frozen Puff pastry dough (3 sheets)
3 tsps sugar
3 Tbsps slivered almonds
1 tsp ground cinnamon
1 egg white
For the cream
4 sheets gelatin
100 grams Poppy seeds
75 milliliters milk
100 grams sugar
1 organic lemon (zested)
250 grams Quark
250 grams Mascarpone
200 grams Whipped cream
For decorating
3 Figs
Lemon balm
How healthy are the main ingredients?
MascarponeWhipped creamsugarsugarcinnamonlemon

Preparation steps


For the crescents, thaw the puff pastry according to the package directions, then thinly roll out the 3 sheets on a floured surface. Use a sharp knife to cut out large crescents. Mix the sugar, almonds and cinnamon. Put the crescents on a parchment-lined baking sheet. Brush with egg white and sprinkle with the almond-sugar mixture. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. If needed, press down on the crescents with a fork to flatten slightly.


For the cream, soak the gelatin in cold water. Boil the poppy seeds with the milk, sugar and lemon zest. Allow to swell for 10 minutes. Squeeze out the gelatine and add to the poppy mixture. Stir until the gelatin is dissolved. Allow to cool slightly, then stir in the quark, mascarpone and lemon juice.


Whip the cream. Once the quark cream starts to gel, stir the mixture well, then fold in the whipped cream. Spread the cream mixture on the crescents and smooth. Once the cream has hardened a little, stack the crescents to make a tower. Cover and chill for 1 hour. Cut the figs into slices and decorate the cake with fig slices and lemon balm.