Potato croissants with feta cheese filling

Ingredients for 1 servings:

• 5 m.-sized potatoes
• 300 g flour
• 1 packet of baking powder
• 100 g butter, liquid
• 125 g sheep’s cheese
• 2 tbsp parsley, chopped
• 1 egg yolk
• 1 handful of sesame seeds
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe yields approximately 24 croissants. Peel the potatoes and cook in salted water for about 25 minutes, drain, and mash while still hot. Gradually add the flour, baking powder, and butter to the potatoes. Season with salt and pepper and quickly knead everything into a dough. Divide the dough in half and roll out on a floured surface to a thickness of half a centimeter. Cut each sheet of dough into 12 triangles. Preheat the oven to 200°C. Crumble the feta cheese and mix with the parsley and a little pepper. Place a teaspoon of feta cheese on the wide side of each triangle and roll up from this side. Lightly press the tips together. Brush the croissants with beaten egg yolk and sprinkle with sesame seeds. Bake in the oven for about 20 minutes until golden brown.