Ham and Cheese Croissants
Today’s a quick, all-time favorite pastry classic: ham and cheese croissants. The basis for these delicious particles is a yeast dough, which is very similar in preparation to my Pikanten Hefeschnecken and Schokobrötchen.
The dough is rolled out to a large, round plate after the usual letting-go procedure. Triangular pieces (like pizza slices) are now cut from it. These then just need to be topped and rolled up before they finish baking in the oven.
In this recipe I use very classic cooked ham and spicy Emmentaler as a topping. But there are no limits to your imagination! How about spinach-feta croissants or a pizza version with salami and mozzarella? I could also imagine sweet pieces with jam filling or a combination of banana and Nutella.
You can find the recipe directly below. Have fun cooking it!
Ham and Cheese Croissants
Ingredients
- 325 g flour
- 125 ml milk
- 1 sachet dry yeast
- 1 tsp. sugar
- 50 g butter at room temperature
- 1 egg
- 50 g sour cream
- 100 g cooked ham sliced
- 75 g grated Emmental
- salt pepper
Instructions
- Let milk with sugar and yeast stand briefly until bubbles form on the surface. Knead with the flour, butter, egg and a pinch of salt until a smooth dough. Let rise in an oiled bowl, well covered, in a warm place until doubled in volume.
- Roll out dough into a round disk about 30 cm in diameter. Divide into eight equal pieces like a pizza. Spread each piece with a little sour cream and spread ham and cheese on top. Roll up the triangles and place them on a baking tray lined with baking paper.
- Bake in the oven at 170 °C convection oven for about 20 to 25 minutes until golden brown. Allow to cool slightly before eating.
