for 16 pieces

Filling

150 g	cream quark
200 g	ham slices, finely chopped
2 tsp	coarse-grain mustard
½ bunch	parsley, finely chopped
a little	cayenne pepper
¼ tsp	salt
a little	pepper

To shape & bake the croissants

2	puff pastry dough, rolled into a circle (LEISI)
1	egg white
1	egg yolk, diluted with a little water

How it's done

Filling

Mix all the ingredients thoroughly in a bowl, season.

To shape & bake the croissants

Cut the dough circles into 8 cake-like pieces. Spread the filling evenly on top, leaving a border of approx. 1 cm all the way around. Brush the edges with egg white. Roll the pieces in towards the pointed end. Bend the ends of the croissants inwards and crimp. Place the croissants on a baking tray lined with baking paper, brush with egg yolk.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220°C.

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