Sesame – onion – croissant

Ingredients for 1 servings:

• 150 g spelt
• 40 g butter
• 65 ml milk
• 1 tsp honey
• 2 pinches of salt
• ½ cube of yeast
• 20 g sesame seeds
• 1 onion(s)
• Salt
• chili powder
• 1 egg yolk
• 2 tbsp cream or cremefine for cooking
• 1 tbsp oil
• 100 g crème fraîche with herbs
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wholemeal pastry with savory filling, makes 6 pieces

Finely grind the spelt. Cut the butter into small pieces and add it. Dissolve the honey and yeast in the lukewarm milk and add it. Add a pinch of salt. Knead all ingredients well. Cover the dough and let it rise for one hour. Meanwhile, toast the sesame seeds in a small pan without fat until lightly browned and starting to smell. Finely chop the onion. Heat the oil and fry the onion. Remove the onion from the heat and season with salt and chili. Divide the risen dough into 3 portions. Roll out each portion on a lightly floured surface into a square with sides measuring approximately 15 cm. Cut each into 2 triangles. Preheat the oven to 200°C. Spread the crème fraîche over the triangles. Place the onions on top of the crème fraîche. Roll up the triangles from the long side and shape into croissants. Whisk the egg yolk with the cream and brush the croissants with it. Sprinkle with sesame seeds. Bake in the preheated oven for about 20 minutes.