Recipe by Lalaloula
This is a really nice, quick recipe for chocolate crescent rolls without yeast. They are easy to make and taste nice and sweet. The original recipe comes from famous German chef Tim Mälzer. He says: "With these rolls every morning will be full of smiles."
Top Review by AZPARZYCH
Well, I must say these did not turn out very pretty, but had a mildly sweet taste. Zaar shows that sour cream is the closest in taste to Quark so that is what I used. These did not have a very strong taste (could be because of the sour cream used), I thought they could have used a little more sugar; next time I will add something to the dough before I roll them up (i.e. nuts, choco chips, etc.) Made for 8th Annual Photo Swap February 2010
- 60 g sugar
- 1 pinch salt
- 5 tablespoons milk
- 5 tablespoons oil
- 125 g Quark (cream cheese or firm yoghurt should work well, too)
- 200 g flour
- 2 teaspoons baking powder
- 3 tablespoons chocolate, chopped (I used white and milk chocolate)
- 1 egg yolk, for glazing (beaten with 1 tbs water)
Directions See How It's Made
- In a bowl mix sugar, salt, milk oil and quark. Add flour and baking powder as well as chocolate.
- Using your hands (or the dough hooks of your mixer) work into a smooth dough.
- On a lightly floured surface roll out the dough into a rectangle of 3mm thickness. Cut into six smaller rectangles and half those diagonally to get 12 triangles in total.
- Starting on the smaller end, roll up the triangles to form crescents.
- Place on a paper-lined baking sheet and glaze with the egg yolk-water-mix.
- Bake in the preheated oven at 180°C/350°F for 20-25 minutes.