Flaky, Chewy Chevre Croissants

This recipe comes from the Austrian blog writer Ellja in her blog “2 Steps away from Paradise”, and is a fantastic way to achieve the flakiness of croissants without all the work of rolling and folding. Only two folds of the dough before you are ready to cut and assemble!

Perfect for breakfast or dessert! Or teatime!


250 g flour

250 g chevre or quark

200 g butter

1 Tbsp baking powder

1 smidgen salt

Mix flour with baking powder and salt. Cut butter into fine chunks, mix with flour and rub with fingers until the butter is well-blended into the flour but still distinct. Quickly knead the chevre or quark into the butter-flour mixture until it is a smooth dough. Wrap the dough in a ball with foil and let rest in the fridge for 30 – 40 minutes. Roll dough out on a board and fold in half, twice, so that you develop layers of the flour-butter-cheese mixture. Finally, roll the dough out and cut it into either triangles or rectangles, sprinkling sugar on the top surface. You can either spread melted chocolate, Nutella or jam on the surface before rolling it up. Paint the finished roll-ups with egg yolk and bake them in a hot oven (350 degrees fahrenheit) for 15 min.



One thought on “Flaky, Chewy Chevre Croissants

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s