Broccoli Croissants with Lemon Dip

Total time: 55m
Preparation Time: 35m

For 16 pieces

Nutritional Information

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


  • Croissants
  • 0.25 tsp. salt
  • 100 g Vacherin fribourgeois cheese, coarsely grated
  • 250 g broccoli (yields approx. 175 g), cut into florets
  • 16 slices Grisons air-dried meat (ca. 70 g)
  • salt and pepper to taste
  • 1 tbsp. marjoram, finely chopped
  • 1 egg yolk, thinned
  • 2 puff pastry, rolled into a circle
  • Dip
  • 1.8 dl Dessert Extrafin
  • 1 organic lemons, use grated zest and 0.5 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 and cook over a medium heat, covered, for approx. 8 min until almost soft. Allow the broccoli to cool slightly, chop and mix with the cheese while still warm. Add the marjoram and season. Shape: Divide the puff pastry into 8 cake-like pieces. Place 2 slices of Graubünden air-dried meat on top of each piece. Spread the broccoli mixture on the lower half of the pastry pieces. Roll up the pastry pieces towards the tip. Place the pastries on an oven tray lined with baking paper and 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 pastries.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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