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Schinkengipfeli rezept

8-10 mm dick ausrollen (in die andere Richtung wie beim letzten Mal).

  • Die Arbeitsfläche mit Mehl bestäuben, den Teig darauf legen und zu einer Kugel formen.

    If you can't find any of the above, cottage cheese should be an acceptable substitute though I haven't tested it in this recipe to confirm.

    • How to make it

    To make the Swiss ham croissant filling, place ham, quark, parsley, mustard, salt, pepper, and cayenne in a mixing bowl.

    Combine until evenly mixed.

    Invert a large plate with a diameter matching the width of your puff pastry sheet (about 9 ½ to 10-inches in diameter for example for Trader Joe's brand puff pastry) over one of the sheets of puff pastry and use a knife or pizza cutter to trace around the edges to cut it into a circle.

    Discard the edges as scraps or use for a different purpose.

    Cut the circle of puff pastry into 8 wedges.

    German-style quark has more of a creamy texture than Russian tvarog, which is a bit more dry and crumbly. Line 2 baking sheets with parchment paper and set aside.

  • Combine ham, quark, parsley, mustard, salt, pepper, and cayenne together in a mixing bowl until all the ingredients are evenly distributed.
  • Invert a large plate with a diameter matching the width of your puff pastry sheet (about 9 ½ to 10-inches in diameter for example) over one of the sheets of puff pastry and use a knife or pizza cutter to trace around the edges to cut it into a circle.

    They're obviously not the traditional Swiss recipe because of the non-crescent shape but they taste just as good.

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    Tried this recipe? (with Apéro).

    The quark or farmer cheese is mild and not nearly as assertive as other potential cheeses in this popular flavor combination.

    A co-worker departs?

    Den Blätterteig auf der Höhe der 10 durchschneiden (so bekommst Du etwa 3 Bahnen). The dimensions of different brands will vary, but this schinkengipfeli recipe will work regardless.

  • Ham: I use a simple Polish ham from my supermarket deli sliced a little thicker than normal for these schinkengipfeli, but any basic baked ham should be fine.

    At the most basic Apéro there are glasses of cold white wine, and little bowls of Paprika chips and peanuts to nibble on. Use the dough scraps to assemble a few oddly shaped turnovers and bake them using the same instructions.

    • Nutrition

    Serving: 1croissant | Calories: 134kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 169mg | Potassium: 3mg

    *All nutritional information is based on third-party calculations and should be considered estimates.

    Welcome! Zum Schluss die Gipfeli mit etwas verquirltem Ei bestreichen.

  • Danach die Schinkengipfeli 30-60 Min. bei Raumtemperatur abstehen lassen. Die Teiglinge auf ein mit Backpapier belegtes Blech legen, dabei die Schinkelgipfel leicht krümmen.

    The Swiss like any excuse to hold one of these cheese and wine fuelled gatherings—wedding, birthday, or simply Feierabend (the end of the working day).

    It is very traditional in Baltic, Germanic and Slavic-speaking countries. Dinner party? I would avoid flavor infused hams like honey hams, etc. Very lightly brush each wedge with a little beaten egg (to help it stick together and seal when you roll it up).

    Divide half the filling evenly between the 8 wedges of dough at the widest end of each wedge.

    as that can strongly impact the flavor of the filling.

  • Quark: Quark is a type of fresh cheese, sometimes called farmer cheese or curd cheese. The dough is flaky, buttery and light, while the ham remains the true star, yet doesn't overshadow its partners.

    Enjoy these schinkengipfeli as an apéro (or apéritif) with a glass of wine, or as more of a meal with a bright crunchy salad on the side.

    Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. They are delicious and a bit less time consuming to assemble. Das zweite Stück Butter längs halbieren und die zwei Stücke nebeneinanderlegen.

    Danach das Ganze zirka 5-10 Min. gut verreiben. Anschliessend alles zusammen gut vermischen.

    • Fertigstellung Schinkengipfeli

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    Schinkengipfeli (Swiss Ham Croissants)

    Schinkengipfeli (Swiss Ham Croissants) are the ultimate appetizer or snack to enjoy with a glass of wine.

    Anschliessend den Teig zu einem Rechteck von ca. The entire month of December? You move to a new Geminde? I recommend cutting your circle as wide as you can given the dimensions of your pastry.

  • Leftover filling? We’ll miss you! 20-25 Min. goldgelb backen.

    • Einheit: 1Stück | Kalorien: 292kcal | Kohlenhydrate: 21g | Eiweiss: 4g | Fett: 21g

    Weitere interessante Rezepte zum Thema “FINGERFOOD” findest Du im Online-Kurs in meiner BACK ACADEMY.
    Weitere herzhafte Rezepte

    Tiefkühlen

    Die Schinkengipfel lassen sich problemlos vorbereiten bzw.

    Make sure to leave a small border on either side of each wedge uncovered.

  • Anschliessend die zweite Tour geben, wie beim ersten Mal. Dann diesen Vorgang wiederholen. Apéro. Refresh leftovers in the oven or toaster oven until heated through and the pastry crisps back up.

    Discard the edges as scraps or use for a different purpose.

  • Cut the circle of puff pastry into 8 wedges. Das Wasser in die Mehl-Butter-Mischung geben. 8-10 mm Dicke ausrollen. Different brands may allow for 12-inch diameter circles. The overall texture will be slightly different but they will still taste great.
  • The diameter of the circle you cut into your dough will depend on the brand of puff pastry you use.

    Anschliessend die Spitzen der Dreiecke mit einem verquirltem Ei bestreichen.

  • Mit einem Löffel oder von Hand die Schinkenfüllung gleichmässig in die Mitte der unteren Hälfte der Dreiecke verteilen. The overall texture will be slightly different but they will still taste great.

    If you only bake one pan of schinkengipfeli at a time (for example if you bake half and freeze the rest), bake it in the center of the oven, and check it for doneness after about 16 or 17 minutes instead of 20.

    You’ve graduated? Anschliessend den Teig wieder in Frischhaltefolie packen und für mindestens 1 Std. kühl stellen.

  • Dann den Teig erneut ca. You definitely can't go wrong no matter how or when you serve these up.

    Ingredient notes

    Notes

    • Assemble up to 1 day in advance, cover and refrigerate until ready to brush with egg and bake.

      Refresh leftovers in the oven or toaster oven until heated through and the pastry crisps back up. Use the dough scraps to assemble a few oddly shaped turnovers and bake them using the same instructions.

      You can use the same filling and dough to make simple triangular turnovers like boreks.

      Then bake for about 20 to 25 minutes at 425°F (220°C), rotating the pans from top to bottom part way through baking.

      Nur noch kurz zu einem Teig mischen (nicht kneten). Plan to use an all-butter puff pastry for optimal flavor (meaning it's made with butter and not shortening or other fats). The filling is simultaneously simple yet perfectly balanced and flavorful. Danach dieses Stück nochmals in der Mitte übereinanderlegen. The word "quark" actually translates to "curds" in German.

      Dabei den Teig immer wieder etwas durchlockern, damit er nicht an der Arbeitsfläche klebt und sich nicht zusammenzieht.

    • Dann mit Hilfe eines Bäckermeters die untere und die linke Teigkante gerade abschneiden. Die vorbereitete Butter in die Mitte des Kreuzes legen und vollständig mit dem Teig einpacken.

    Tourieren

    • Den Teig mit dem Rollholz gleichmässig flachdrücken/schlagen.

      My usual go-to brand is Trader Joe's. Any of those labels or names will work for this recipe. tiefkühlen. Let’s Apéro. Apéro. You can also freeze them unbaked (before brushing with egg) for about 1 month.

      Schinkengipfeli are best the day they are baked. Die entstandenen Ecken ausziehen und ein Kreuz ausrollen. Very lightly brush each wedge with a little beaten egg (to help it stick together and seal when you roll it up).

  • Divide half the filling evenly between the 8 wedges of dough at the widest end of each wedge.

    I recommend cutting your circle as wide as you can given the dimensions of your pastry.

    Leftover filling? Make sure to leave a small border on either side of each wedge uncovered. Danach den Teig über die Füllung klappen und etwas andrücken, damit die Füllung beim Backen nicht auslaufen kann.

  • Den Teig an der Spitze des Dreieckes etwas in die Länge ziehen und die Gipfel satt einrollen.

    Das Salz zum Wasser geben und auflösen. In Austria it's called topfen, in French it's fromage blanc (white cheese) or fromage frais (fresh cheese), in Polish it's twaróg, in Czech and Slovak it's tvaroh, and in Russian it's tvorog (творог).

    Danach etwas frische Petersilie fein schneiden und zum geschnittenen Schinken geben. Apéro upon Apéro.

    There is no event too small to accommodate an Apéro. They feature a savory but mild ham and cheese filling all wrapped up in a golden brown flaky pastry. The most impressive, and filling, are Apéro Riche, where all manner of hors d’oeuvres are served, warm dishes too, and perfect for when the party coincides with a mealtime.

    Here’s a classic you can serve at your next Apéro—Switzerland’s beloved Schinkengipfeli.

    .

    You bought some nice Amigne?

    Dabei drauf achten, dass der Verschluss (die Spitze) unten ist. Rather than using homemade dough, this recipe simplifies the process by using store-bought puff pastry.

    These Swiss ham and cheese croissants will steal the show at your next gathering. Repeat this process with the remaining sheet of puff pastry and the remaining filling.

    Then, starting at the wide end, roll the dough towards the pointy end, pinching the open sides together to completely seal closed as you go (as you roll one complete rotation, you'll see the opening on either side where some filling may be peeking out; just carefully pinch along the seam to enclose the filling).

  • Bend the points at either end of the rolled up dough to create a crescent shape.

    Dann kreuzweise einschneiden.