A cake recipe for all foodies:
Clean the mushrooms dry, cut them into slices, then chop them with a cradle knife. Remove the skin from the onion and chop finely. Chop the parsley as well.
Heat the butter. Steam the mushrooms, onion and parsley in it, turning until it smells good, if juice forms, evaporate it completely. Cool.
Chop the ham with a chopping knife. Together with the curd add to the mushroom mixture form, season with salt and pepper and mix well.
Cut the dough rondelle into even pieces like a cake. Spread the filling evenly on the broad side and brush the edges of the dough with egg white. Roll the dough pieces into croissants. Place on a baking sheet lined with parchment paper.
Brush the croissants with egg white and sprinkle with sesame seeds. Bake the croissants in the oven heated to 220 degrees on the second rack from the bottom for about 12 minutes. Serve warm.