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Ingredients
Peanut Croissants
- Ingredients
- 100 grams butter
- 250 grams Quark
- 125 milliliters milk
- 50 milliliters Peanut oil
- ½ tsp salt
- 5 Tbsps sugar
- 1 egg
- 2 egg yolks
- 500 grams Pastry flour
- 1 packet Baking powder
- 70 grams chopped Shelled peanut
Melt butter. Beat until creamy with quark, milk, oil, salt, sugar and egg. Sift together flour and baking powder and knead into mixture to a smooth dough. If necessary, add a little more flour.
Roll out the dough on a floured surface to a 24 x 36 cm (approximately 9.5 x 14 inches) rectangle and cut 12 triangles of equal size.
Mix the yolks with a little water and thinly paint the triangles. Sprinkle about half of the peanuts on dough and press in slightly. Roll the triangles from the broad side and turn into croissants. Place the croissants on a lined baking tray, brush with the remaining egg yolk and sprinkle with remaining nuts. Bake in the center of a preheated oven (200°C, 400°F) 15-20 minutes. To serve, slightly warm honey and 2 tablespoons butter and drizzle over the still hot croissants.