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!

Ingredients

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.

 

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