FILLING
01. Chop the onion, green onion, and parsley.
02. Mix all the ingredients, except for the cream cheese.
03. Set aside.

DOUGH
01. Place the Zeelandia Croissant and part of the cold water (450 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.


FOLDING
01. Roll out the dough (1st time) until obtaining a thickness of approximately 1 cm, on a floured surface.
02. Remove the excess flour from the dough using a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is enclosed (the part without margarine over the part with margarine and on top the third part with margarine).
04. Roll out the dough (2nd time) to obtain again a thickness of approximately 1 cm.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to obtain again a thickness of approximately 1 cm and fold again into 3 overlapping layers.
07. Rest for 5 to 10 minutes, covered with plastic.
08. Roll out the dough for the 4th and final time until obtaining a thickness of less than 0.5 cm.
09. Remove the excess flour from the dough with the brush.
10. Divide the dough in half lengthwise.
11. Spread the filling over the dough leaving a space of 10 cm without filling (to close the dough roll).
12. Apply cream cheese over the filling and roll the dough to form a roll.
13. Cut slices approximately 2 cm thick.
14. Fold the end without filling underneath the slice and arrange on greased baking sheets.
15. Ferment for approximately 60 minutes, brushing with eggs halfway through the rising.
16. Bake in a stone oven at 200°C for 20 minutes.