John Myers
Ingredients for 12 servings:
- 250 g potatoes, cooked in their skins
- 250 g flour
- 10 g baking powder
- 50 g butter
- 1 pinch of salt
- some sauerkraut
- 20 g smoked bacon, finely diced
- 10 g liver sausage
- 1 small onion(s), finely diced and sautéed
- 1 slice(s) ham, cooked, finely diced
- 1 slice(s) salami, finely diced peppers
- 10 g mountain cheese, cut into small cubes
- 1 medium-sized egg(s), whisked with a little milk
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 20 minutes
Mix the flour with the baking powder and sift three times. Cook and peel the potatoes, ideally the day before, then finely grate them on a vegetable grater or chop them finely in a food processor. Knead the flour with the potatoes, salt, and butter well. Divide the dough into three pieces. Roll each piece out thinly (approx. 25 cm) into a circle. Cut the dough into quarters. Top each quarter with sauerkraut, bacon, liverwurst, and sautéed onion cubes. Cover one of the croissants with filling 2. Roll all of the dough pieces up from the long side and shape them into a croissant. Especially with filling 2, the ends must be sealed well to prevent the cheese from seeping out. Place the croissants on a baking sheet lined with baking paper and brush with the beaten egg. Bake in the oven on the second rack from the bottom for 20 minutes at 200°C (top and bottom heat). If you add 80 g of sugar to the dough, you can also bake sweet croissants with a filling of plum jam and chopped walnuts.
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