for 32 pieces

Graubünden air-dried meat filling

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tsp	mild mustard
2 tbsp	sour single cream
2 pinch	salt
50 g	Bündnerfleisch (Graubünden air-dried meat), sliced
a little	pepper

Tomato filling

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
90 g	dried tomatoes in oil (Fine Food Pomodori Perinos della Puglia), drained, coarsely chopped
80 g	cream cheese with herbs
a little	pepper

Croissants

1	egg, beaten
1 tbsp	sesame seeds

How it's done

Graubünden air-dried meat filling

Roll out the dough and cut it into 16 equal pieces. Combine the mustard and sour single cream, season with salt. Brush the dough with the mixture, top each piece with a slice of air-dried meat, season, roll into croissants and place on a baking tray lined with baking paper.

Tomato filling

Roll out the dough and cut it into 16 equal pieces. Season the cream cheese, spread onto the dough, top with the tomatoes, season, roll into croissants and place on the baking tray.

Croissants

Brush the croissants with egg, sprinkle with sesame seeds.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly on a cooling rack.

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