Ham Croissants From Curd Dough

For the ham croissants from curd dough mix all ingredients briefly until the dough has a good binding. Form a rectangle and wrap in plastic wrap.Let rest in the refrigerator overnight.

The next day, roll out the dough, fold like a puff pastry and roll out, fold again and roll out and fold again. Now wrap the dough again and let it rest in the refrigerator for 2 hours.

Roll out the dough to about 2.5 mm thick and cut out even triangles (about 12 cm sides). Spread the ham filling along one side of the triangle with the piping bag. Gently fold in the corners of the triangle, turn the filling into the dough towards the tip and shape into a kipferl (croissant). Place the croissants on a baking sheet lined with parchment paper.

Brush the surface with salted egg and sprinkle with sesame seeds. Bake curd cheese croissants at 190° C for 15-20 minutes until they are nice and golden. And ready are the ham croissants from curd dough

Preparation Tip:

Ham croissants should be eaten on the day of their preparation. If you want to store them, then best in unbaked state. For storage, freeze well wrapped and bake fresh when needed.

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