Ham Croissants – Potato Dough with Potatoes

Boil the potatoes in their skins until soft. Cool, remove the peel and grate finely.

Add curd cheese, flour, soft salt, butter, egg and nutmeg (freshly grated), quickly knead everything together to a medium firm dough, wrap in foil and leave to cool for at least 30 minutes.

In the meantime, chop ham, parsley and marjoram very finely, fry briefly in butter, turning. Sprinkle with flour and fry briefly. Remove from heat, add the cream and season with pepper. Cool.

Roll out the dough on the lightly floured surface to a thickness of about 3 mm. Cut into squares, cut them in half crosswise again to make the desired number of croissants.

Form a small amount of filling in the center of each piece of dough and roll up from the wide side, bend into croissants and place on a baking sheet lined with parchment paper.

Mix the egg yolk and cream and brush the ham croissants with it. Bake immediately in the oven heated to 220 °C on the second rack from the bottom for 20 to 25 minutes until golden brown.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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