Mix all the ingredients for 3 minutes at the low speed and for 7-8 minutes at the high speed.

Rest the dough for 5 minutes.

Add the Margarine Croissant and do 3 single foldings. Thickness 6 mm.

After the third folding open the dough in 3mm.

1.Add the filling at the half part of the dough and fold. Cut in strips and turn it. Place in a baking tray covered with baking paper.

2.Wet the one side lightly with some water and add cheese of your choice. Turn the dough and place in a baking tray covered with baking paper.

Proof for 30 minutes (30°C – 75% RH).

Bake with some steam at 210°C for 18-20 minutes.