Cheese croissants

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50 min.
Cook/bake time 50 min.


makes 12

  • baking paper for the baking tin
  • 2 lots of butter puff pastry dough, approx. 270 g each, rolled out in circles


  • 200 g of grated Gruyère AOC
  • 2 eggs
  • 2 tbs of finely chopped marjoram
  • 1 crushed clove of garlic
  • 2 tbs of milk
  • pepper
  • paprika
  • ½ an egg, whisked
  • sesame and linseed for sprinkling on
  • a little flower or herb salt

Recipe source

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  1. Cut each of the circles of dough into 6 segments. Put in a cool place.
  2. Mix and season all the ingredients for the filling.
  3. Spread the filling evenly on the dough segments. Brush a little egg on the edges of the segments. Roll up into the shape of croissants and lay on baking paper in the baking tin. Brush the croissants with egg and sprinkle with sesame, linseed and either flower or herb salt. Bake the croissants for 20-25 mins. in the middle of the oven, preheated to 200°C. Serve hot or medium warm.

Cheese in this recipe