Broccoli croissants with a lemon dip

Name: Broccoli croissants with a lemon dip
Prep time: 35 min
Total time: 55 min
Yield: 16
Ingredients: 16 slices Bündnerfleisch (Graubünden air-dried meat) (approx. 70 g); 1 organic lemon; 250 g broccoli (yields approx. 175 g), cut into florets; 1 tbsp marjoram; a little pepper; ¼ tsp salt; 2 pinches salt; salt and pepper to taste; 1 ¾ dl Dessert Extrafin (sour milk); 1 egg yolk; 100 g Vacherin fribourgeois; 2 puff pastry dough, rolled into a circle

Ingredients

16 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Croissants

250 g broccoli (yields approx. 175 g), cut into florets

¼ tsp salt

100 g Vacherin fribourgeois, coarsely grated

1 tbsp marjoram, finely chopped

salt and pepper to taste

16 slices Bündnerfleisch (Graubünden air-dried meat) (approx. 70 g)

2 puff pastry dough, rolled into a circle

1 egg yolk, thinned

Dip

1 ¾ dl Dessert Extrafin (sour milk)

1 organic lemon, use grated zest and 1/2 tsp of juice

2 pinches salt

a little pepper

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How it's done

Croissants

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, salt the broccoli, cover and cook over a medium heat for approx. 10 mins. until almost soft. Allow the broccoli to cool slightly, chop and mix with the cheese while still warm. Add the marjoram and season.

To shape, divide the puff pastry into 8 cake-like pieces. Place 2 slices of Graubünden air-dried meat on top of each. Spread the broccoli mixture over the bottom half of the pastry pieces. Roll the pastry up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with egg.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Dip

Combine all the ingredients and serve with the broccoli croissants.

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16 pieces

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Broccoli croissants with a lemon dip

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