Broccoli croissants with a lemon dip

Broccoli croissants with a lemon dip

Total: 55 Min. | Active: 35 Min.
Nutritional value / piece: 184 kcal
, Fat: 12 g
, Carbohydrate: 14 g
, Protein: 5 g


16 pieces


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


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


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

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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.


Combine all the ingredients and serve with the broccoli croissants.

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