John Myers
Cheese – Ham Croissants
The perfect cheese – ham croissants recipe with a picture and simple step-by-step instructions.
- 1 packet Puff pastry from the refrigerated shelf
- 0,25 Chopped onion
- 80 g Cooked ham
- 80 g Grated Gouda
- 60 g Crème fraîche with herbs
- 1 tsp Dijon mustard
- 1 tbsp Chives fresh
- 2 tsp Dried tomatoes in oil
- Dried oregano
- Sea salt from the mill
- Black pepper from the mill
- Garlic paste (see recipe)
- 1 Egg
- Heat up the oven from 200 ° C.
- Cut the ham into fine strips. Grate the gouda. Finely chop the onion. Cut the chives.
- Now weigh the crème fraîche with herbs and place in a bowl. Add Dijon mustard, dried oregano, sea salt from the mill, black pepper from the mill and garlic paste (garlic paste), stir until smooth, then add onion, Gouda cheese and boiled ham and mix everything well.
- Roll out the puff pastry evenly and cut into 6 equal rectangles.
- Beat the egg and whisk with a pinch of salt. Brush the puff pastry rectangles all around with a pastry brush.
- Evenly distribute the ham filling on the egg-coated puff pastry rectangles.
- Now fold the rectangles together to form triangles and press them together well. Make sure that as little as possible remains in the triangles.
- Now pull the triangles at the lower tip a little and roll them together so that the tip rests on the sheet metal below when you bend the particles into a croissant and lay them on.
- Brush the cheese and ham croissants with the beaten egg and bake in the oven at 200 ° C until golden brown.
- Serve immediately after baking.
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