Pikante Hörnchen mit Schinken

Ingredients

• 1 pack of fresh puff pastry (refrigerated section)
• 150 g honey ham (sliced)
• 50 g Emmental cheese (sliced)
• 1 Spring onion
• 1 tsp oil
• Salt
• Pepper
• 1 box watercress
• 4 radishes
• 1 egg yolk
• 1 Egg white

Instructions

1. 1.

   Cut the ham and cheese into cubes. Clean the spring onion, halve it lengthwise and slice thinly. Sauté in oil for 2-3 minutes. Set aside and mix with ham and cheese.

2. 2.

   Roll out the dough and cut into 6-8 triangles using a rolled dough grid. Spoon the ham mixture onto the shortest side (leg) of each triangle. Brush the remaining surface lightly with egg white and roll the dough into croissants, bend slightly and place them side by side on a parchment-lined baking tray. Brush with beaten egg yolk. Bake in a preheated oven at 225°C (convection) for about 15-20 minutes until golden yellow.

3. 3.

   Wash the watercress and shake off excess water, harvest with scissors, and place in small bowls. Wash the radishes, trim the greens back, slice the radish into wedges, arrange on top of the watercress. Serve together with the ham croissants.