Swabian girls' favorite ham croissants

Ingredients for 32 servings:

• 350 g flour, type 405
• 250 g quark (20% fat or low-fat quark)
• 250 g butter, soft
• ½ tsp salt
• 150 g ham (raw or cooked ham, depending on your taste)
• 1 small egg(s)
• 50 g cheese, grated
• some salt, if needed
• 1 tbsp sour cream (or a little more)
• some caraway, ground
• 1 onion(s), finely chopped
• some parsley
• some chives
• egg yolk
• e.g. caraway, poppy or sesame

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 18 minutes; Total time approx. 13 hours 18 minutes

Prepare well; the dough must rest overnight

Mix the above ingredients together to form a batter and refrigerate overnight. Don’t be surprised: the dough will be very sticky straight away, but this will ease after the resting time. For the filling, finely dice the ham, mix it with the remaining ingredients, and season with salt, a little caraway, and herbs. Preheat the oven to 210°C. Divide the dough into 4 equal portions, roll each portion out as thinly as possible into a round disc, and cut into eighths using a pastry wheel. Place about 1 teaspoon of the filling onto the wide side of the resulting dough triangles. Starting at this side, roll the triangles up and form them into croissants, gently pressing the ends down. Place the croissants on a baking sheet lined with baking paper, brush with beaten egg yolk, and sprinkle with caraway seeds (or sesame or poppy seeds), if desired. Bake for 15-18 minutes until golden brown.