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
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
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
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