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Broccoli croissants with a lemon dip
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 184
  • Fat about 12g
  • Carbohydrates about 14g
  • Protein about 5g
This is needed
This is needed for 16 piece
  • 0.25 tsp salt
  • 250 g broccoli (yields approx. 175 g), cut into florets
  • 100 g Vacherin fribourgeois, coarsely grated
  • 1 tbsp marjoram, finely chopped
  • salt and pepper to taste
  • 16 slices Bündnerfleisch (Graubünden air-dried meat) (approx. 70 g)
  • 2 puff pastry dough, rolled into a circle
  • 1 egg yolk, thinned
  • 1.8 dl Dessert Extrafin (sour milk)
  • 1 organic lemon, use grated zest and 1/2 tsp of juice
  • a little pepper
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, salt the broccoli, cover and cook over a medium heat for approx. 10 mins. until almost soft. Allow the broccoli to cool slightly, chop and mix with the cheese while still warm. Add the marjoram and season. To shape, divide the puff pastry into 8 cake-like pieces. Place 2 slices of Graubünden air-dried meat on top of each. Spread the broccoli mixture over the bottom half of the pastry pieces. Roll the pastry up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with egg. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
Combine all the ingredients and serve with the broccoli croissants.

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