Olive croissants with curd dip

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 16
  • 1 glass (240 ml) olives stuffed with paprika
  • 2-3 Garlic cloves
  • 1/2 TEASPOON dried. Marjoram
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp salt, white pepper
  • 1 package (230 g) Pizza dough (rolled out round; 32 cm Ø; from the refrigerated shelf)
  • 1 Egg yolk (Gr. M)
  • 3 tablespoons (75 g) Low-fat curd
  • 3 tablespoons (75 g) Salad cream
  • baking paper

Directions

  1. 1

    Drain the olives. Peel and chop the garlic. Purée the olives, except 4, marjoram, oil and half the garlic. Season to taste with salt and pepper. Grate cheese finely

  2. 2

    Roll out the dough and cut it into about 16 "cake pieces" of the same size. Spread the olive paste on top and sprinkle with cheese. Roll up into croissants and place on a baking tray lined with baking paper

  3. 3

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes. Whisk the egg yolk and 1 tbsp. water. Brush the croissants with the mixture and continue baking for 5-8 minutes

  4. 4

    Mix the quark, salad cream and remaining garlic until smooth. Season to taste with salt and pepper. Arrange the olive croissants with the quark dip and the remaining olives. Goes well with green salad

Nutrition Facts

KCAL
100 kcal
CARBS
8 g
FATS
6 g
PROTEINS
3 g