Quark crescent rolls from the airfryer

⏱ 37 min · 🍽️ 12 Servings · 🧂 10 Ingredients

Ingredients

  • 250 g low-fat quark
  • 6 tbsp rapeseed oil
  • 60 g sugar
  • 1 pinch salt
  • 1 piece egg (medium)
  • 250 g plain flour (type 405)
  • 1 pack baking powder
  • 1 piece egg yolk for brushing
  • 1 tbsp milk for brushing
  • 2 tbsp pearl sugar

Instructions

  1. Stir the low-fat quark smooth with the rapeseed oil, the sugar, the pinch of salt and the egg.
  2. Mix the flour with the baking powder, add it to the quark mixture and knead everything quickly into a supple dough. Quark and oil dough needs no proving time and turns tough if it is kneaded too long.
  3. Roll the dough out on a little flour into a circle of about 30 cm and cut it like a cake into twelve equal triangles.
  4. Roll the triangles up loosely from the wide side and bend the rolls into crescents.
  5. Beat the egg yolk with the milk, brush the crescents with it and scatter over the pearl sugar.
  6. Preheat the airfryer to 180 °C.
  7. Cut a piece of baking paper to the size of the basket and lay it in; the crescents weigh it down, otherwise it will fly into the fan. Set the crescents on it in a single layer with space between them and do not stack anything; no more than six fit side by side, so bake larger quantities in two batches. Bake at 180 °C.
  8. They are not turned, because the soft dough would tear and the pearl sugar would fall off. Finish baking at 180 °C until the crescents are golden brown.
  9. Leave the crescents to cool on a wire rack. Straight out of the basket they are still moist inside and only firm up as they cool.
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Quark crescent rolls from the airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandfrühstückheissluftfritteusevegetarisch

Quark crescent rolls from the airfryer

A German breakfast bake that is quickly on the table all over the country: little crescents made from quark and oil dough, which manages without yeast and therefore needs no proving time. Under the coarse pearl sugar the surface shines golden brown, while inside the crescents stay light and slightly moist. The basket is hot in three minutes, while a big oven takes a long time to preheat; on the other hand, only six crescents fit side by side and the second half has to wait for the next batch.

⏱

Cook time

37 min

🍽️

Servings

12

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

173 kcal

Calories

6 g

Protein

6 g

Fat

23 g

Carbs

Ingredients

For 12 servings

Estimated cost~€1.80 · ~€0.15/serving

Instructions

  1. 1

    Stir the low-fat quark smooth with the rapeseed oil, the sugar, the pinch of salt and the egg.

  2. 2

    Mix the flour with the baking powder, add it to the quark mixture and knead everything quickly into a supple dough. Quark and oil dough needs no proving time and turns tough if it is kneaded too long.

  3. 3

    Roll the dough out on a little flour into a circle of about 30 cm and cut it like a cake into twelve equal triangles.

  4. 4

    Roll the triangles up loosely from the wide side and bend the rolls into crescents.

  5. 5

    Beat the egg yolk with the milk, brush the crescents with it and scatter over the pearl sugar.

  6. 6

    Preheat the airfryer to 180 °C.

  7. 7

    Cut a piece of baking paper to the size of the basket and lay it in; the crescents weigh it down, otherwise it will fly into the fan. Set the crescents on it in a single layer with space between them and do not stack anything; no more than six fit side by side, so bake larger quantities in two batches. Bake at 180 °C.

  8. 8

    They are not turned, because the soft dough would tear and the pearl sugar would fall off. Finish baking at 180 °C until the crescents are golden brown.

  9. 9

    Leave the crescents to cool on a wire rack. Straight out of the basket they are still moist inside and only firm up as they cool.

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