Description
Goldbraune, fluffige Hörnchen mit zart-knusprigem Biss, gefüllt mit saftigem Schinken und zerlaufenem Käse. Der lockere Quarkteig schmeckt mild und leicht buttrig – perfekt für ein herzhaftes Frühstück oder Snack.
Ingredients
Scale
- 250 g Mehl
- 125 g Speisequark (40%)
- 50 ml Pflanzenöl
- 50 ml Milch
- 3 TL Backpulver (gestrichen, 10g)
- 1 Eiweiß
- 0,5 TL Salz (gestrichen)
- 200 g gekochter Schinken (Scheiben)
- 300 g Käse (Scheiben, Gouda, jung)
- 1 Eigelb
- 1 EL Milch
- 1 Prise Pfeffer (gemahlen)
- Sesam (optional)
Instructions
- Preheat your oven to 160°C with a fan (Umluft) or 180°C for top and bottom heat (Ober-/Unterhitze). Prepare a baking sheet by lining it with parchment paper.
- In a medium mixing bowl, combine the flour and baking powder. Sift them together to ensure an even distribution and a lighter dough.
- Make a well in the center of the flour mixture. Add the salt, quark, oil, milk, and egg white into the well.
- Using a hand mixer with dough hooks, begin mixing the ingredients slowly, gradually increasing the speed to the highest setting. Continue mixing until a smooth dough forms. Be careful not to overmix, as this can make the dough sticky.
- If necessary, briefly knead the dough by hand to ensure all ingredients are well incorporated and the dough is smooth and pliable.
- Shape the dough into a ball and place it on a lightly floured surface. Gently press the dough ball flat, then use a rolling pin to roll it out into a large circle, approximately 36 cm in diameter. Try to keep the thickness even all around.
- Lay the slices of cooked ham evenly over the surface of the rolled-out dough circle, covering as much area as possible.
- Place the cheese slices (preferably young Gouda) on top of the ham, distributing them evenly to ensure every piece will have both ham and cheese.
- Using a pizza cutter or a large, sharp knife, cut the dough circle into 8 equal wedges (like pizza slices). To do this, first cut the circle into quarters, then halve each quarter to make eighths.
- Starting from the wider edge of each wedge, carefully roll each piece toward the point to form a crescent shape (Hörnchen). Place each crescent onto the prepared baking sheet, making sure the thin tip of the dough is tucked underneath. This helps prevent the crescents from unrolling during baking.
- In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash. Using a pastry brush, generously brush the tops of the crescents with the egg wash.
- Sprinkle the crescents with a pinch of ground pepper for flavor. If desired, sprinkle some sesame seeds over the tops for added crunch and visual appeal.
- Place the baking sheet with the crescents into the preheated oven. Bake for approximately 20 minutes, or until the crescents are golden brown and the cheese is melted.
- Remove the crescents from the oven and allow them to cool slightly on a wire rack before serving. They are best enjoyed warm, perhaps with a mixed salad on the side.
Notes
To prevent the crescents from unrolling during baking, make sure to tuck the tip of each rolled piece underneath. You can vary the filling by using different types of cheese or adding herbs for extra flavor. These Hörnchen are perfect for brunch, parties, or as a savory snack. Serve them warm for the best taste and texture.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
