Ham croissant (puff pastry croissant with ham and almond filling)

Name: Ham croissant (puff pastry croissant with ham and almond filling)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel or small pastries rolled out on baking paper (approx. 42 x 24 cm); 150 g cooked ham; 1 Onion; 1 bunch of parsley; 20 g Butter; 1 TABLESPOON Mustard; 2 TABLESPOONS Whipped cream; 75 g ground almonds without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Appenzeller cheese; 1 Egg yolk (size M); 2 TABLESPOONS Milk; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh puff pastry for strudel or small pastries rolled out on baking paper (approx. 42 x 24 cm)
150 g cooked ham
1 Onion
1 bunch of parsley
20 g Butter
1 TABLESPOON Mustard
2 TABLESPOONS Whipped cream
75 g ground almonds without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Appenzeller cheese
1 Egg yolk (size M)
2 TABLESPOONS Milk
baking paper

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. Cut the ham into cubes. Peel and finely dice onion. Wash parsley, shake dry, pluck leaves from the stalks and chop.
2
Heat butter. Fry diced onions for about 5 minutes while stirring until transparent. Add mustard, cream, ham, almonds and parsley and stir in. Season to taste with salt and pepper. Grate cheese. Roll out the puff pastry and cut in half lengthwise.
3
Cut each strip into 3 rectangles of the same size and halve them diagonally. Spread the filling over the triangles and sprinkle with cheese. Roll up the puff pastry from the long side to the top and place on a baking tray lined with baking paper.
4
Whisk the egg yolk and milk and spread the croissants with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Take the finished croissants out of the oven and let them cool down.