Schinkengipfeli (Swiss Ham Croissants)
User Reviews
5
Schinkengipfeli (Swiss Ham Croissants)
Description
Schinkengipfeli (Swiss Ham Croissants) use all-butter puff pastry formed into circles and sliced into wedges, each filled with a blend of ham, quark cheese, parsley, whole grain mustard, and spices. The quark adds a creamy texture that contrasts with the flaky pastry, while the mustard and cayenne provide mild warmth. The croissants are brushed lightly with egg wash before baking to give them a golden, glossy finish.
The preparation involves rolling the pastry wedges from the wide end inward, sealing the filling inside, then baking at a high temperature to achieve a crisp, golden crust while keeping the filling moist. The croissants have a delicate balance between crispiness and soft, flavorful filling.
They are ideal freshly baked for breakfast, brunch, or as a savory snack. The recipe notes mention assembling them ahead of time for convenience or freezing unbaked croissants for up to a month. Leftovers can be refreshed in a toaster oven or conventional oven to return some crispness to the pastry.
Circle size may vary by puff pastry brand, so cutting a circle as large as possible from the sheet maximizes croissant size. Leftover filling can be used in smaller, irregular turnovers baked alongside the main batch.
Ingredients
- 16 to 18 ounces puff pastry 2 sheets, all-butter, 450 to 500 grams
- 4 ½ ounces ham 125 grams, sliced and finely chopped
- 3 ½ ounces quark about ½ cup packed, farmer’s cheese, 100 grams
- 1 tablespoon parsley flat-leaf, finely chopped
- 1 teaspoon whole grain mustard coarse, or Dijon mustard
- ⅛ teaspoon kosher salt coarse
- ⅛ teaspoon black pepper ground
- Pinch ground cayenne pepper
- 1 egg beaten
Instructions
- Preheat the oven to 425°F (220°C) with the racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper and set aside.
- Combine ham, quark, parsley, mustard, salt, pepper, and cayenne together in a mixing bowl until all the ingredients are evenly distributed.
- Invert a large plate with a diameter matching the width of your puff pastry sheet (about 9 ½ to 10-inches in diameter for example) over one of the sheets of puff pastry and use a knife or pizza cutter to trace around the edges to cut it into a circle. Discard the edges as scraps or use for a different purpose.
- Cut the circle of puff pastry into 8 wedges. Very lightly brush each wedge with a little beaten egg (to help it stick together and seal when you roll it up).
- Divide half the filling evenly between the 8 wedges of dough at the widest end of each wedge. Make sure to leave a small border on either side of each wedge uncovered. Then, starting at the wide end, roll the dough towards the pointy end, pinching the open sides together to completely seal closed as you go (as you roll one complete rotation, you'll see the opening on either side where some filling may be peeking out; just carefully pinch along the seam to enclose the filling).
- Bend the points at either end of the rolled up dough to create a crescent shape. Repeat this process with the remaining sheet of puff pastry and the remaining filling. Place the crescents on the prepared baking sheets. If you have time to spare, chill for about 20 to 30 minutes (they bake up flakier if they are cold when they go into the oven).
- Brush the tops with more of the beaten egg, then bake for about 20 to 25 minutes, rotating the pans from top to bottom part way through baking. The finished croissants should be golden and puffed. Serve hot, warm, room temperature, or even cold.
Notes
- Assemble croissants up to one day ahead and refrigerate before baking to save time.
- Unbaked croissants can be frozen (before egg wash) for about one month to extend storage.
- Refresh leftover croissants in the oven or toaster oven until warm and the pastry crisps up again.
- The size of the pastry circle depends on the puff pastry brand; choose the largest diameter possible for bigger croissants.
- Use leftover filling with dough scraps to make additional smaller turnovers baked alongside the croissants.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16croissants
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1croissant | |
| Calories | 134kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 6mg | 2% |
| Sodium | 169mg | 7% |
| Potassium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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