Crispy butter cheese croissants with cream cheese and parmesan
Ingredients
- 100 g butter
- 100 g cream cheese
- 150 g flour
- 40 g parmesan cheese, freshly grated
- 80 g Emmental cheese, freshly grated
- paprika, sweet
- salt, to taste
- pepper, to taste
Utensils
- kneading machine
- aluminium foil
- roller
- knife
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Instructions
- Knead the butter, cream cheese and flour for 3 minutes with the kneading machine.
- Wrap the dough in foil and chill in the fridge for 2 hours (preferably overnight).
- Divide the dough into 4 parts.
- The grated parmesan and Mix the Emmental with the spices.
- Roll out the dough with the cheese mixture into a circle, “rolling” the mixture into the dough.
- Then cut the circle of dough into cake pieces and roll up from the wide side.
- The croissants with the tip Place on the bottom of a baking sheet.
- Bake in the preheated oven for 15 minutes at 180° until golden brown.
