Summary

Ingredients

• 300 g puff pastry (frozen)
• 150 g ham, cooked
• 1 onion (s)
• 1 pinch white pepper

For painting:

• 2 egg yolks

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Instructions

1. Thaw the puff pastry completely. Chop the cooked ham and weigh it finely. Peel, chop and weigh the onion finely. Mix the ham and onion with freshly ground white pepper. Roll out the dough and cut out pointed triangles approx. 7 cm wide at the bottom edge and 12 cm high. Pile a heap of ham and onion mixture on the triangle near the bottom edge and roll up the dough towards the tip. Bend the pieces slightly into a croissant shape and prick several times with a fork.
2. Line a baking tray with baking paper, place the ham cones on it and let rest for 15 minutes. Then brush with egg yolk and put the baking tray in the preheated oven. Bake the croissants at 220 ° C on the middle rack for about 15-20 minutes.
3. The croissants taste best hot and freshly baked. But they can also be baked a day in advance and briefly warmed up in the oven just before serving.