Stuffed puff pastry croissants

Ingredients for 1 servings:

• 4 sheets of puff pastry, frozen, approx. 300 g
• some salt and pepper
• 1 egg(s)
• 150 g mushrooms
• 75 g cheese, grated
• 2 tbsp parsley, chopped
• n. B. Nutmeg
• 175 g cooked ham
• 75 g cheese, grated
• 3 tbsp crème fraîche
• 2 gherkins (pickles)
• some oregano
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Two filling variations, each for 8 croissants

Thaw the puff pastry and halve it into triangles. Preheat oven to 180°C. Filling 1: Clean the mushrooms (drain canned mushrooms), slice them, season with salt and pepper, and mix with the cheese and parsley. Add a little grated nutmeg, if desired. Filling 2: Dice the ham and pickled gherkins, mix with the cheese and crème fraîche, and season with pepper, oregano, and paprika. Separate the egg and brush the edges of the puff pastry triangles with egg white. Spread the filling over the puff pastry. Roll them up into croissants, tuck the corners down to create croissant shapes. Whisk the egg yolk and brush the croissants with it, then prick lightly with a fork. Line a baking sheet with parchment paper and place the croissants on top. Bake for 30 minutes at 180°C. The filling can be varied according to taste.