- 1 block cream cheese
- 1 pack of fresh dill
- 1 egg yolk
- 1 croissant roll
Wash and chop the fresh dill into small pieces.
Spread and press the dill into the cream cheese block so that it covers it on all sides. It will stick to cream cheese easily.
Wrap the croissant roll around the cream cheese block and press the edges and seams together so it is seamless.
Separate the egg yolk from the whites and then paint the egg yolk over the croissant on all sides so it is covered in yolk.
Place on an oven safe dish and cook for 16-18 minutes at 375 degrees.