Ingredients
makes 8
quark puff pastry
- 125 g of flour, 1/2 a tsp of salt, 60 g of butter, cut into chunks, 125 g of half-fat quark, 1 beaten egg to brush on
filling
- 120 g of grated Sbrinz AOP, 1 small clove of crushed garlic, 1 tsp of cornflour, 1 beaten egg, 2 tbs of milk, 1 diced tomato , 1 tbs of chopped parsley, salt, pepper, nutmeg
- baking paper liner for baking tin
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
quark puff pastry
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1 Mix the flour and salt for the pastry dough, add the chunks of butter. Knead by hand into an even, crumbly dough and make a hollow in it. Pour the quark into the hollow and bond with the pastry, using a dough scraper. Do not knead. Make the dough into a rectangular shape, flatten, wrap in aluminium foil and cool for at least one hour. A simple method: roll out the pastry into a rectangle of aprrox. 20 x 25 cm. Fold across the middle from the two short sides so as to create three layers. Cover and leave to cool for 20 mins. Doubling up: roll out the pastry as much again, fold both the short sides across the middle so that the the edges touch; then fold again, thus creating four layers. Cover and leave to cool for 20 mins.
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2 Take the pastry out of the fridge, fold the two short sides across the middle to create a square so that the pastry can be rolled out into a circle.
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3 On a little flour roll out the pastry to a thickness of approx. 35 cm Ø. Roll out the pastry evenly on all sides with the rolling pin, using a spatula to stop it sticking to the work surface.
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4 Cut the pastry into 8 evenly sized pieces with a pizza wheel or a sharp knife.
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5 For the filling mix and season the ingredients. Spread the filling to within approx.1.5cm of the edges of the pastry pieces.
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6 Brush the pastry edges with a little egg, taking care not to go over the edges. Gently roll up each piece of pastry along the longer side. Bend slightly, and with the pointed end facing down, lay on the baking paper in the baking tin.
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7 Brush the croissants with egg, taking care not to go over the edges. Place in the middle of the oven, preheated to 225°C and bake for 20-25 mins.
Preparation hint
Prepare the puff pastry. Do not let the egg-yolk spread over the edges, otherwise the layers will stick together. Cut with a sharp knife. Lay the remains of the pastry layers on top of each other. Do not knead.
Bon
Appétit
Appétit
