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4
Easy
By Paul Gayler
Published 2010
Kipfel is a type of savoury Austrian croissant, filled with all manner of interesting things. I’ve added some potato to the dough, which acts as a great base for the ham and cheese filling. Quark cheese is often used in both the dough and the filling but I like to add the salty tang of blue cheese, which I feel gives a better flavour.
To make the dough, put the potato in a pan, cover with cold water, add some salt and bring to the boil. Cover and simmer for 10 minutes, then drain and leave to cool. Peel the potato and grate finely.
In a bowl, mix together the quark, flour, butter, egg, nutmeg and salt, then stir in the grated potato to make a pliable dough. Cover and leave to relax for up to 1 hour.
Meanwhile
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