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Sunday, February 3, 2013

Ham Crescents {Schinkenhoernle} #DairyFree for #SundaySupper

Are you hosting a Super Bowl Party today, or are you going to one?  Well, us we...I probably should not admit this... we are neither going nor hosting.  Actually, we do not watch sports - well, that is unless the Packers are in the Super Bowl. I do love a good party so, and all the fun foods that come along with it.  What about you?  Come join us for our virtual #SundaySupper Super Bowl Party.  My friend Jen of Juanita's Cocina is our host today.  An amazing woman, friend and my #SundaySupper mentor.  Be sure to stop by her fantastic blog....

Now on to the party, and the Ham Crescents {Schinkenhoernle}.  Somewhat similar to a Ham and Cheese Croissant, but different.  Did I confuse you?  Ok...there are several different versions, it essentially a hand-pie.  It can be as easy as a slice of ham rolled into a flakey crust, or adding ham with cheese.  Mine are a little different.  A delicious pastry filled with vegan ricotta, garlic, and ham; Emmenthaler is optional.  It looks like a lot of work, but it is much easier than you think.  Really!

This is what they look like...

Ham Crescents {Schinkenhoernle} #DairyFree - makes app. 16 pieces
Dough  - can be made a day ahead of time

  • 2 C flour
  • 3/4 - 1 Tbl Salt
  • 1 stick and 3 Tbl Earth Balance, or other vegan margarine cut into pieces
  • 1/2 C cold water
1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture
    is crumbly 
2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until
    they form a dough {do not knead}
3. Divide and wrap each piece into kitchen wrap and cool for at least 1/2 hour before using

Filling -

  • 1 pack 12 oz. Silken Extra Firm Tofu
  • 1/2 tsp. Agave
  • 1 tsp apple cider vinegar
  • 1 tsp salt {or more}
  • 4 oz. ham {read label carefully to make sure it is dairy free} diced
  • 1 large clove of garlic minced
  • 1/2 - 3/4 C of parsley minced
  • salt, pepper, and paprika
  • Optional 2 oz. Emmenthaler grated
  • 1 egg white
  • 1 yolk thinned with some water

1. Make Vegan Ricotta by smashing the tofu with a fork, and mixing in Agave, apple cider vinegar
    and salt.
2. Mix Vegan Ricotta with garlic, ham, minced parsley, {optional Emmenthaler} salt, pepper, and 
    paprika. 

*Preheat oven to 425F* - line two baking sheets with parchment paper
1. Roll dough into a 8"-10" circle {I have a wooden board with different pie sizes}
2. Cut dough into 1/8 pieces
3. Spread filling onto each piece
4. Baste egg white on the sides before rolling them up
5. Roll each piece up - it will be a crescent roll
6. Place each piece on the baking sheet
7. Baste each roll yolk {for them to turn nice and golden}
8. Bake for app. 20 minutes or until golden
9. When golden, take them out of the oven and let them cool down a bit. 


Serve either warm or at room temperature.  They are delicious!

Ham Crescents {Schinkenhoernle}
Now take a look and see the amazing dishes everyone else from the #SundaySupper team is bringing to the party today...


#SundaySupper Super Bowl Appetizers & Snacks:
#SundaySupper Super Bowl Main Dishes:
#SundaySupper Super Bowl Desserts:
#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos
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