Knead the low-fat quark, spelt flour, baking powder, and salt together into a smooth dough.
Flour your work surface well so the dough doesn't stick. Roll the dough out into a rectangle and spread the light cream cheese evenly over the entire surface.
Distribute 100g of the grated light cheese and the cooked ham evenly on just one half of the dough.
Fold the empty half of the dough over the covered half and press the edges down slightly to seal.
Cut the dough into 5 equal-sized triangles. Roll up each triangle from the wide side to the tip and place them on a baking sheet lined with parchment paper.
Brush the croissants with the beaten egg yolk and sprinkle with the remaining 20g of grated light cheese.
Bake in a preheated oven at 200°C (390°F) top/bottom heat for about 20 minutes until golden brown.
Cook it hands-free.
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