Name: Mild Pear and Almond Croissants for Rolling Up
Total time: 40 min
Yield: 4

These mild pear and almond croissants are a wonderful treat for cozy afternoons at the family table. Once your child is eating all their meals together with the family, this recipe is a great way to offer a varied, balanced diet. The soft quark dough is especially easy to shape, allowing your child to actively help roll up the little pastries. Baking together brings a lot of joy and gently supports the fine motor skills and hand-eye coordination of your little baker.

Ingredients

For about 8 to 10 small croissants (which makes 2 to 3 portions), you will need the following ingredients. Feel free to use organic products where it makes sense for your family:

150 g plain quark (or thick plain yogurt)
4 tbsp canola oil
4 tbsp milk
200 g spelt flour (or all-purpose flour)
2 tsp baking powder

For the filling:

100 g unsweetened pear puree
3 tbsp finely ground almonds
Optional: 1 tsp honey (only for children over 12 months)
Optional: a small pinch of cinnamon

Preparation

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.
In a bowl, stir the quark, canola oil, and milk together with a spoon until you have a smooth, creamy mixture.
Add the spelt flour and baking powder, then quickly knead everything into a soft, pliable dough.
Roll the dough out on a lightly floured surface into a circle (about 12 inches or 30 cm in diameter) and cut it into eight equal triangles using a knife.
Mix the pear puree with the ground almonds, cinnamon, and a little honey if desired. Place one teaspoon of the filling onto the wide end of each triangle.
Now the fun part for your child begins: Roll the triangles up from the wide side toward the tip to form little croissants.
Place the croissants on the baking sheet and bake for about 15 to 20 minutes until they are lightly golden brown. Let them cool completely before eating and always check the temperature inside.

Variations and Tips

Adapting the texture: For younger children who are just starting with family meals, you can shape the croissants a bit smaller and bake them for a shorter time so they remain extra soft.
Fruity variety: Simply swap the pear puree for unsweetened applesauce, mashed banana, or a mild berry puree.
Storage: Stored in an airtight container, the croissants will keep in the fridge for about two days.
Freezing: These pastries freeze beautifully. It is best to freeze them individually so you can take them out in portions and quickly reheat them in the oven.
For the parents: If adults prefer a sweeter taste, you can dust the finished croissants with powdered sugar after baking or add a bit more honey to your own portions before rolling them up.

Allergy and Safety Information

This recipe contains gluten, dairy, and tree nuts (almonds). Always introduce new ingredients one at a time and in small amounts so you can closely observe any potential reactions your child might have. Please make sure that nuts for toddlers are always very finely ground, as whole or chopped nuts pose a significant choking hazard. Honey may only be given after the first birthday, as it can contain bacteria that are dangerous for infants. If you are unsure about introducing new foods or have general questions about your child's diet, it is always best to speak with your pediatrician.

Nutritional Information

These pastries provide valuable energy for active toddlers at the family table. The ground almonds contain healthy fats and plant-based protein, while the pear puree adds mild dietary fiber. Furthermore, the quark dough is a good source of calcium, which plays an important role in growth.

Ingredients

For about 8 to 10 small croissants (which makes 2 to 3 portions), you will need the following ingredients. Feel free to use organic products where it makes sense for your family:

150 g plain quark (or thick plain yogurt)

4 tbsp canola oil

4 tbsp milk

200 g spelt flour (or all-purpose flour)

2 tsp baking powder

For the filling:

100 g unsweetened pear puree

3 tbsp finely ground almonds

Optional: 1 tsp honey (only for children over 12 months)

Optional: a small pinch of cinnamon

Preparation

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.

In a bowl, stir the quark, canola oil, and milk together with a spoon until you have a smooth, creamy mixture.

Add the spelt flour and baking powder, then quickly knead everything into a soft, pliable dough.

Roll the dough out on a lightly floured surface into a circle (about 12 inches or 30 cm in diameter) and cut it into eight equal triangles using a knife.

Mix the pear puree with the ground almonds, cinnamon, and a little honey if desired. Place one teaspoon of the filling onto the wide end of each triangle.

Now the fun part for your child begins: Roll the triangles up from the wide side toward the tip to form little croissants.

Place the croissants on the baking sheet and bake for about 15 to 20 minutes until they are lightly golden brown. Let them cool completely before eating and always check the temperature inside.

Variations and Tips

Adapting the texture: For younger children who are just starting with family meals, you can shape the croissants a bit smaller and bake them for a shorter time so they remain extra soft.

Fruity variety: Simply swap the pear puree for unsweetened applesauce, mashed banana, or a mild berry puree.

Storage: Stored in an airtight container, the croissants will keep in the fridge for about two days.

Freezing: These pastries freeze beautifully. It is best to freeze them individually so you can take them out in portions and quickly reheat them in the oven.

For the parents: If adults prefer a sweeter taste, you can dust the finished croissants with powdered sugar after baking or add a bit more honey to your own portions before rolling them up.

Allergy and Safety Information