1/3 cup (80 ml) confectioners sugar", "3 tbsp (45 ml) poppy seeds", "8 oz (224 grm). almond paste", "3 tbsp (45 ml) unsalted butter, softened", "finely grated zest of 1 orange", "optional: sliced almonds for garnish", "1/4 lb (.1 kg). prosciutto or Wesphalian ham", "1/2 cup (125 ml) honey mustard
Instructions
For all three fillings, use croissant dough rolled out and ready to fill and roll to bake OR as an easier and more convenient way, use Pillsbury's Cresent Rolls.
Place cream cheese and confectioner's sugar in a food processor fitted with a steel blade.
Process together until smooth, scraping down the sides of the workbowl with a spatula as mecessary.
Add poppy seeds and process until throughly incorporated.
Spread a generous 1 tbsp (15 ml) across the wider edge of each croissant before rolling it up and baking according to croissant recipe (or Pillsbury) directions for rolls.
Beat together the almond paste and butter with an electric mixer until well blended.
Add the orange zest and beat to incorporate.
Spread the filling in a thin snake-like line across the wider edge of each croissant (or Pillsbury cresent roll) before, and then roll it up.
Top each formed croissant with a scattering of sliced almonds, if desired and bake according to roll directions.
Spread a generous coating of mustard over the surface of each croissant (or Pillsbury cresent roll) to within 1/4 inch of the edges.
Top with 1 slice of ham, them roll it up and bake according to the roll directions.