Ingredients
makes 12
- baking paper for the baking tin
- 2 lots of butter puff pastry dough, approx. 270 g each, rolled out in circles
filling:
- 200 g of grated Gruyère AOC
- 2 eggs
- 2 tbs of finely chopped marjoram
- 1 crushed clove of garlic
- 2 tbs of milk
- pepper
- paprika
- ½ an egg, whisked
- sesame and linseed for sprinkling on
- a little flower or herb salt
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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Cut each of the circles of dough into 6 segments. Put in a cool place.
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Mix and season all the ingredients for the filling.
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Spread the filling evenly on the dough segments. Brush a little egg on the edges of the segments. Roll up into the shape of croissants and lay on baking paper in the baking tin. Brush the croissants with egg and sprinkle with sesame, linseed and either flower or herb salt. Bake the croissants for 20-25 mins. in the middle of the oven, preheated to 200°C. Serve hot or medium warm.
Bon
Appétit
Appétit
