Schwobamädle`s Favorite Ham Cone
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 18 mins |
| Total Time | 13 hrs 18 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 32) |
Ingredients
For the dough:
- 350 g flour, type 405
- 250 g quark, (20% fat or low-fat quark)
- 250 g butter, soft
- 0.5 teaspoon ½ salt
For the filling:
- 150 g ham (raw or cooked ham, dependin on your taste)
- 1 small egg (s)
- 50 g cheese, rated
- some salt, as needed
- 1 tablespoon sour cream or sour cream (possibly a little more)
- some caraway seeds, ground
- 1 onion (s), finely chopped
- some parsley
- some chives
For painting:
- egg yolk
- caraway seeds, poppy seeds or sesame seeds
Print Recipe
Pin Recipe Instructions
- Make a battered dough from the above ingredients and refrigerate overnight. Don`t be surprised: the dough is very sticky immediately after preparation, but that is noticeable after the rest period.
- For the filling, finely dice the ham, mix with the remaining ingredients and season with salt, a little caraway seeds and herbs. Preheat the oven to 210 ° C. Divide the dough into 4 equal portions, roll out each portion as thinly as possible into a round plate and cut into eighths with a dough wheel. Put about 1 teaspoon full of the filling on the broad side of the dough triangles, roll up the triangles from this side and bend them into croissants, press down the tips of the dough a little. Place the croissants on a baking tray lined with baking paper, brush with beaten egg yolk and sprinkle with caraway seeds (or sesame or poppy seeds) if you like. Bake until golden in about 15-18 minutes.
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