Pesto croissants

Ingredients (about 12 pieces):

Dough

• 100 ml milk

• 20 g yeast

• 2 egg whites

• 100 ml olive oil

• 150 g quark

• 500 g flour

• 1–2 teaspoons of salt

Filling

• 40 g Parmesan

• 20 g pine nuts

• 1 clove of garlic

• 40 g fresh basil leaves

• 75 ml olive oil

• 1/2 teaspoon salt

• 150 g feta

• 2 egg yolks, beaten

• Sesame seeds for sprinkling

Preparation:

Heat the milk with the yeast in a small saucepan and stir well. Next, place the egg whites, oil, and quark in a bowl and mix in the yeast-milk mixture. Add the flour and salt, and knead everything into a soft dough. Place the dough in the bowl, cover it, and let it rise in a warm place for about 30 minutes.

In the meantime, blend the Parmesan, pine nuts, garlic, basil, olive oil, and a little salt in a blender or food processor until you have a smooth pesto. Preheat the oven to 200°C and line a baking sheet with parchment paper.

Divide the dough in half and roll out each portion into a circle. Cut each dough circle into 6 equal wedges. Spread 1 teaspoon of pesto on each wedge and sprinkle some feta cheese on top. Roll the pieces up from the outside into small croissants, press the tips together lightly, and place them on the baking sheet. Brush the croissants with egg yolk, sprinkle them with sesame seeds if desired, and bake for about 15 minutes until golden brown.

Our Bjelica from Baioco is the perfect match!