Broccoli croissants with a lemon dip

Total time: 55m
Preparation Time: 35m

For 16 piece

Nutritional Information

Contains 184 Kcal, 5g Protein, 14g Carbohydrates, 12g Fat


  • Croissants
  • 0.25 tsp salt
  • 100 g Vacherin fribourgeois, coarsely grated
  • 250 g broccoli (yields approx. 175 g), cut into florets
  • 16 slices Bündnerfleisch (Graubünden air-dried meat) (approx. 70 g)
  • salt and pepper to taste
  • 1 tbsp marjoram, finely chopped
  • 1 egg yolk, thinned
  • 2 puff pastry dough, rolled into a circle
  • Dip
  • 1.8 dl Dessert Extrafin (sour milk)
  • 1 organic lemon, use grated zest and 1/2 tsp of juice
  • 2 pinches salt
  • a little pepper

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  • Croissants

    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.
  • Dip

    Combine all the ingredients and serve with the broccoli croissants.

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