Croissants from Bratislava or Pozsonyi kifli

Name: Croissants from Bratislava or Pozsonyi kifli - Marga O.
Ingredients: For the dough: 600 g flour; 200 g butter; 200 ml milk; 50 g sugar; 2 eggs; 20 g fresh yeast; a pinch of salt; 1 egg for brushing on top. For the filling: 300 g sweet cow cheese; 1 egg yolk; 1 tablespoon raisins; 2 tablespoons powdered sugar; 1 tablespoon semolina; 1 packet vanilla sugar or 100; 150 g finely chopped chocolate.

Dessert - Croissants from Bratislava or Pozsonyi kifli by Marga O. - Recipia

It may seem strange, but "pozsonyi kifli" actually comes from Hungarian, even though we are talking about Bratislava. I have come across these croissants many times, so one day I made them at home. I didn't follow the classic filling recipe; I used what I had on hand, but the result was very good. The preparation is not complicated; it just requires a little patience in shaping. Quick info Total time: about 2 hours (includes dough cooling time) Preparation: 30-40 minutes, plus dough cooling Baking: 20 minutes/batch Servings: 28-30 small croissants Difficulty: medium Recipe type: homemade dessert, suitable for guests or snacks Ingredients For the dough: 600 g flour 200 g butter 200 ml milk 50 g sugar 2 eggs 20 g fresh yeast a pinch of salt (optional) grated lemon zest for flavor 1 egg for brushing on top For the filling (sweet cheese variant): 300 g sweet cottage cheese 1 yolk 1 tablespoon raisins 2 tablespoons powdered sugar 1 tablespoon semolina (if the cheese is too runny) 1 packet vanilla sugar For the filling (chocolate variant): 100-150 g chocolate, grated or chopped Preparation method 1. Sift the flour into a large bowl. 2. Mix the yeast with a teaspoon of sugar and a few tablespoons of warm milk. Pour the mixture into the center of the flour and let it sit for a few minutes to start rising. 3. Separately, dissolve the remaining sugar in the warm milk. Add the butter, stirring until completely melted. It should not be hot. 4. Beat the eggs with a pinch of salt. If desired, add the grated lemon zest now. 5. Pour all the liquid ingredients over the flour (including the risen yeast). Mix well with a fork, then knead by hand for 5 minutes until the dough becomes smooth and non-sticky. 6. Cover the dough and refrigerate while you prepare the filling. 7. For the cheese filling, mix all the ingredients until you get a thicker cream. If you are using very creamy cheese, add the semolina to bind the mixture. For the chocolate filling, grate the chocolate or chop it finely by hand. 8. Take the dough out of the fridge and divide it into two equal parts. Roll each piece into a thick rope. 9. Cut each rope into slices of about 32 g. From each slice, shape a ball. A total of 28-30 pieces will come out. 10. Take each ball and roll it out with a rolling pin into an oval, thin shape, but not too long. 11. Place a teaspoon of the chosen filling along each sheet. 12. Roll each sheet tightly, sealing the edges to prevent the filling from leaking out. Slightly curve each roll to have the shape of a croissant or horseshoe. 13. Place the croissants on a baking tray lined with parchment paper, leaving space between them. 14. Brush the tops with beaten egg yolk and let them dry for 10-15 minutes. After that, brush with egg white as well. 15. Bake in a preheated oven at 180°C for 20 minutes or until golden brown. 16. They can be eaten warm or cold. Why I make the recipe often I like them because they can be easily adapted to what I have at home. They are not hard to make, yield a lot at once, and stay soft the next day. They are good for breakfast, a snack, or a packed lunch. Tips and variations Tips The dough is easier to work with after being chilled. If the cheese is too wet, semolina helps with the consistency. Shaping goes faster with help. Substitutions The filling can be adapted with poppy seeds, nuts, thicker jam, according to preference. You can use lower-fat butter, but the texture will be slightly different. Variations Powdered sugar can be sprinkled after baking. Lemon flavor in the dough is optional. For a richer taste, a mixture of chocolate and cheese can also be used. Serving ideas They are served as a snack or dessert. They are also suitable with coffee, tea, or as a packed lunch for school. Frequently asked questions 1. Can the croissants be frozen after baking? Yes, but the texture will not be as flaky. It is best to consume them fresh. 2. What can I substitute for cottage cheese? Ricotta or fresh whey can work if you can't find sweet cottage cheese. 3. Can they be made with dry yeast? Yes, but calculate the equivalent of 20 g fresh yeast (about 7 g dry). 4. What do I do if the dough is too sticky? Add a little extra flour while kneading. 5. How long do they last at room temperature? When kept covered, they last 2-3 days, but they dry out after the first day. Nutritional values (estimate for 1 croissant, with cheese filling) Energy: ~140 kcal Protein: 3 g Fat: 6 g Carbohydrates: 18 g Values are approximate and vary depending on the filling and final size. Storage and reheating The croissants are stored covered at room temperature for 2-3 days. If you want to reheat them, a few minutes in a conventional oven or microwave are enough, but they can dry out easily if left too long. They are best within the first 24 hours after baking.

Croissants from Bratislava or Pozsonyi kifli

Tags

Categories