Puff Pastry with Ham and Cream Cheese

Clean, rinse and chop the young onion. Grate mushrooms well with crepe, cut into fine cubes and sauté in clarified butter. Mix egg yolks with milk. Sauté onion cubes in canola oil until translucent.

Place the puff pastry sheets on a floured table, slightly overhanging each other, dust with flour, roll over them with a rolling pin without applying much pressure until a narrow, closed pastry sheet is formed. Cut the dough into three corners (about ten centimeters long and six wide). Mix ham and onion cubes with parsley and form small heaps of it on half of the triangles, roll together, leave as small sticks or form into croissants.

Mix mozarella cubes with chives, cream cheese, mushrooms and spring onions, season with salt and freshly ground pepper. Form small heaps on the remaining triangles and roll into small sticks or form croissants. Brush everything with the egg-milk mixture and sprinkle with caraway seeds, sesame seeds or hail salt as desired. Bake at 200 °C in a heated oven for ten to twelve minutes.

Our tip: Always use fresh chives, if possible!

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