Cheese Croissants From Curd Cheese Sheet Dough

For the cheese croissants, knead a dough from curd cheese, soft butter, herb salt and flour. Refrigerate for 2 hours. Then roll out the dough into a rectangle and fold in three times like puff pastry, roll out again and fold in and chill again for 2 hours.

Repeat this process 1 or 2 more times. Then roll out one half of the dough round, cut 8 pie pieces from the circle. Brush with beaten egg, top with a suitable piece of cheese and roll up into croissants.

Do the same with the second half of the dough. Place the croissants on a greased baking tray and bake at 170 degrees hot air for about 15 – 20 minutes. They taste best fresh.

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