John Myers
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Ham and Cheese Croissants
The perfect ham and cheese croissants recipe with a picture and simple step-by-step instructions.
For the dough:
- 500 g Flour
- 500 g Vegetable margarine
- 300 g Lowfat quark
- 1,5 teaspoon Salt
- 1 Teaspoon (level) Black pepper
- 1 packet Baking powder
For the filling
- 500 g Kat ham finely diced
- 150 g Roasted onions
- 5 tablespoon Dried parsley leaf
- 2 packet Disks
- Black pepper
For painting:
- 1 piece Chicken egg yolk fresh
- 1 tablespoon Condensed milk
- Put the ingredients for the dough in a bowl and knead into a smooth dough. Possibly add a little more flour (may be necessary if the quark is very moist).
- Put the dough in a freezer bag and let it rest in the refrigerator for at least 2 hours.
- Heat a pan for the filling and leave out the ham without adding any fat. When the ham has taken on a little color, add the fried onions and roast them briefly.
- Remove the pan from the heat, stir in the dried parsley and let cool
- Preheat the oven to 175 degrees circulating air. Line a baking sheet with parchment paper. Unpack the Scheiblettenkäse and cut into strips (approx. 2 cm wide).
- Roll out the dough in portions on a floured board and cut into 8 even triangles (I use a cake divider).
- Put about 1 tablespoon of the filling on the wide side of the triangle and cover with a cheese strip.
- Roll up the dough from the broad side into a croissant, sealing the ends.
- Whisk the egg yolks with the condensed milk and brush the croissants with it. Bake in a preheated oven for about 20-25 minutes until golden.
- Let the croissants cool slightly on a wire rack. They taste great warm … but are also a pleasure cold!
- Good luck and bon appetite!
- Info: I use fried onions and dried parsley so that the filling doesn’t get too moist. That happened to me with fresh onions and fresh parsley, then the croissants are too soft.
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