Ham and Gouda croissants

Ingredients for 1 servings:

• 250 g flour
• 3 tsp, leveled baking powder
• 125 g low-fat curd cheese
• 50 ml milk
• 50 ml oil
• 1 egg white
• ½ tsp, leveled salt
• 4 slices of cooked ham
• 4 slices of Gouda
• 1 egg yolk
• 1 tbsp milk
• pepper
• sesame
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven. Line a baking sheet with parchment paper. For the quark and oil dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the remaining dough ingredients and mix everything with a hand mixer (dough hook) first briefly on the lowest setting, then on the highest setting, until you have a smooth dough (do not overdo it, or the dough will stick). Then shape the dough into a log on a floured work surface. Roll out the dough into a square (34 x 34 cm). Cut the square into 4 small squares (each 17 x 17 cm), then cut each square into 2 triangles, making 8 triangles. For the filling, cut the ham and Gouda cheese to the size of the triangles, top each dough triangle with 1 slice of cheese and 1 slice of ham. Roll the dough triangles into croissants, starting from the wide side, and place them on the baking sheet. Beat the egg yolk with milk, brush the croissants with it, sprinkle with pepper and sesame seeds, and place the baking sheet in the oven. Top/bottom heat: approximately 180°C (preheated). Fan oven: approximately 160°C (preheated). Gas mark 2-3 (preheated). Baking time: approximately 20 minutes. TIP: If you freeze the croissants, bake the thawed croissants in a preheated oven at 200°C (top and bottom heat) for approximately 8 minutes.