'Cheese Croissants'

Ingredients:
Puffpastry 450 g 1 lb
Cheese 280 g 10 oz
Egg (yolk) 3 pcs
Paprika as needed
Caraway seeds as needed

Procedure: Defrost puffpastry according to instructions on packet.
Grate/mix cheese to make it workable.
Roll out on floured surface about 2 to 3 mm thick.
Cut into triangles, depending on the size you want to have your croissants.
Brush surface with egg yolk.
Sprinkle with paprika powder and caraways seeds.
Spread out cheese on wider side of croissant to about halfway down towards top.
Roll down, starting with the bottom of the triangle.
Fold in ends to form a croissant.
Let cool in refrigerator for 30 minutes.
Brush with egg yolk and bake at 180°C (360°F) for approximately 15 minutes or until brown and crispy.
Variations: Instead of cheese, you can fill the croissants also with chopped ham or bacon.
Tip: If you use a dry hard cheese like Emmental or Gouda, grate cheese. If you use a soft cheese like blue cheese, brie or camembert, use a fork to mix the cheese in a small bowl.
Make twice the recipe and freeze half the croissants after baking. You can quickly re-heat them in the microwave when a quick snack is needed.
Time: 45 minutes preparation and baking. Excluding time needed to defrost puff pastry.
Note: All measures are rounded to the nearest convenient figure.