Chocolate Crescents

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Ingredients
1 pint / 5 dl low fat milk
3,5 oz. / 100 g yeast
0,4 pint / 2 dl quark original, or vanilla quark*
0,4 pint / 2 dl sugar
2 teaspoons ground cardamom
about 2,2 pound / 1 kg flour
10,5 oz. / 300 g butter
Filling:
7 oz. / 200 g finely chopped light cooking chocolate
2 teaspoons powdered sugar for sprinkling

Makes about 35

Procedure
Heat the milk until it is lukewarm and crumble the yeast in a little of the liquid and stir it into the rest. Mix everything and add as much flour to make the dough smooth. Work it well, usually about  10 minutes. Let the dough rise under plastic wraps in a warm place for about 30 minutes.

Roll the dough out into a rectangle. top 2/3 of it with butter directly from the refrigerator cut with a cheese grater. Fold the dough together, first the part without butter over the one with. Then fold the dough three times across and three times the length.

Roll out and fold again. Work quickly so the butter does not get too soft. The butter should form flaking in the crescents. Roll out again, and cut into long strips 5 – 6 inch / 12-15 cm wide. Cut these in triangles. Add a tablespoon of chocolate on each and roll up. Bend them making a crescent shape.

Leave to rise and bake at 435 F / 225 C for about 15 minutes until they get nice colour.

* Quark (pronounced “kvark”) is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany,Austria, Switzerland), northern Europe (Denmark, Estonia, Finland, Latvia, Lithuania, Norway, Sweden), the Netherlands, Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks, Poles, Russians, Ukrainians and Belarusians), and of Ashkenazi Jews. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. It can be classified as fresh acid-set cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet; however in some modern dairies rennet is added. It is soft, white and un-aged, and usually has no salt added.

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