Cinnamon Puff Crescents

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Cinnamon Puff Crescents
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
401
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories401 kcal(19 %)
Protein11.5 g(12 %)
Fat29.2 g(25 %)
Carbohydrates23 g(15 %)

Ingredients

for
12
For the crescents
300 grams
frozen Puff pastry dough (3 sheets)
3 teaspoons
3 tablespoons
1 teaspoon
ground Cinnamon
1
For the cream
4 sheets
100 grams
75 milliliters
100 grams
1
organic Lemon (zested)
250 grams
250 grams
200 grams
For decorating
3

Preparation steps

1.

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.

2.

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.

3.

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.