Curd croissants

Ingredients

Directions

1. 1

   Pour the pineapple rings into a sieve and drain. Cut the rings into very small pieces. Mix flour and baking powder in a mixing bowl. Add quark, milk, oil and a little salt and knead with the dough hooks of the hand mixer to a smooth, supple dough, possibly kneading to the end with your hands. Roll out the dough rectangularly (approx. 40 x 45 cm) on a floured work surface. First cut the dough into 6 rectangles of the same size, cut them in half diagonally.

2. 2

   Halve or quarter the ham (in the size of the triangles). First cover the triangles with ham, then sprinkle with pineapple. At the end spread each with approx. 1 tsp. chilli sauce. Roll up the triangles from the short side to croissants

3. 3

   Put the croissants on 2 baking trays lined with baking paper and bake them one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the croissants, let them cool down and serve lukewarm or cold