There’s something deeply comforting about baking on a quiet afternoon. This is especially true when the recipe is one that’s been shaped by memory, family, and the joy of sharing. One of my favorite savory treats to make is Schinkenhörnchen. They are flaky and delicate ham with cheese filled croissants.
For breakfast this morning, I enjoyed some delightful and filling Croissants. They were stuffed with my homemade Prosciutto (Schinken) and aged Parmesan cheese.
The dough is made from flour, butter, and Greek yogurt (as a substitute for Quark), making it simple and easy to make. The Prosciutto Parmesan cheese croissants are absolutely delightful when enjoyed while still warm.
Prepare the dough 
Cool dough in refrigerator for 30 min or overnight 
My homemade prosciutto, but any ham or salami will do 
Chop prosciutto or ham 
Fry or microwave some onions 
Divide dough in 4 pieces 
roll out cooled dough 
Slice rolled out dough in four pieces 
Brush dough with cream cheese 
Drop filling on the the outer wide edge 
Roll dough starting on the wide edge 
Fold in edges of the filled dough 
Close croissant dough 
Brush croissants with egg wash 
Brush croissants with egg wash 
Bake in oven at 350F or 330F convection for 30 min. 
Let cool on cooling rack 
Serve warm Prosciutto and Parmesan Croissants
The Dough: A Gentle Start
It begins with a simple dough—kneaded until smooth and elastic using a dough hook. Once it’s homogeneous and supple, I wrap it. I let it chill for about 30 minutes. I let it chill overnight if I’m prepping ahead. The rest gives it just the right texture for rolling.
You can also use pre-made dough. Simply select two sheets of puff pastry from the frozen section in the grocery store.
The Filling: Savory and Satisfying
While the dough rests, I prepare the filling. Thinly sliced prosciutto (or ham), diced peppers or onions, and shredded cheese come together in a bowl. It’s a colorful, fragrant mix that promises flavor in every bite.
For the filling, if you’d like, you can swap out prosciutto for ham or salami. Instead of Parmesan cheese, you can try Emmentaler or Gouda. Feel free to incorporate extra ingredients like peppers, onions, or any combination that appeals to your palate.
Shaping the Hörnchen
Once chilled, I divide the dough into four portions and knead each one briefly by hand. The warmth of my hands makes the dough pliable and easy to roll. With a sprinkle of flour, I roll each piece to about 3 mm thick and cut it into quarters.
Each triangle gets a smear of soft herb cream cheese. Then, a spoonful of the savory filling is placed on the wide end. I brush the edges with beaten egg. I roll them up and fold the sides in slightly after the first turn to keep the filling tucked inside.
Baking and Watching
The croissants are placed on a parchment-lined baking sheet and gently pressed down. I brush them with the remaining egg wash and bake at 350°F (or 330°F convection) for 25 to 30 minutes. Toward the end, I keep a close eye—these pastries can go from golden to too dark in a flash.
Serving: Warm and Welcoming
Fresh from the oven, Schinkenhörnchen are golden, crisp, and irresistible. They’re perfect served warm, with a glass of wine or a festive punch. I often make a double batch for Christmas Eve and set them out as part of our holiday spread.
A Tradition Worth Sharing
Schinkenhörnchen may be simple, but they carry the spirit of togetherness. They’re the treat that invites people to linger, to chat, to savor. And for me, they’re a delicious reminder that the best recipes are the ones made with love.
If you’ve never tried baking them, I hope this inspires you to give it a go. And if you have your own twist—maybe a different filling or a festive shape—I’d love to hear about it.
Prosciutto and Parmesan Croissants
Ingredients
- Dough:
- 3 cups all purpose or bread flour
- 1 cup butter
- 250 g Greek Yoghurt (5 to 10%)
- 1 tsp salt
- Filling:
- 125 g grated Parmesan cheese (or Emmentaler, Gouda)
- 150 g Prosciutto (or cooked ham, salami)
- Optional: 5 tbsp finely chopped peppers or onions, fresh or from a jar
- Cream cheese (with herbs)
- Egg wash for brushing:
- 2 egg yolks
- 2 tbsp milk or water
Instructions
- Knead all the ingredients into a homogeneous dough, using the dough hook .
- Chill for about 30 minutes, or in the fridge overnight.
- For the filling, cut the prosciutto (ham) and peppers or onions into small pieces and mix them with the cheese.
- Preheat oven to 350F (330F convection).
- Divide the dough into 4 portions and knead each portion well again with your hands. The warmth of your hands makes it supple and can be done very quickly.
- Roll out each portion with a little flour to about 3 mm thick and cut into quarters with a knife (the dough should roll out very well).
- Spread some soft cream cheese (with herbs) on top.
- Spread some of the prosciutto, cheese and onion filling on the back wide part of the quarters.
- Brush the edges a little with the beaten egg and roll up, folding the side parts in a little after one turn.
- Place the croissants on baking paper on a baking sheet and press down a little.
- Brush the croissants with the remaining egg wash.
- Bake at 350F (or 330F convection) for 25 to 30 minutes.
- Watch closely at the end so croissants won’t get too dark.
Notes
Best when eaten fresh and still warm. Keep in the refrigerator for up to 3 days and toast or microwave for 30 seconds. Can be frozen for several month.
