Mini savoury croissants with wholemeal puff pastry
Published on 8 December 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Unexpected guests or family aperitifs? These mini croissants are simple, filled with favourites or fridge ingredients.
INGREDIENTS FOR 16
1 sheet wholemeal or ordinary puff pastry
Walnuts
Gorgonzola
Mortadella
Fontina-style cheese
Milk
White or black sesame or poppy seeds
I unroll pastry and divide into 16 wedges.
I make a small cut at each wedge's base.
On 8 wedges, I put Gorgonzola and walnut pieces.
On the other 8, mortadella and cheese cubes.
I roll tightly to the tip.
I seal and turn ends forward into croissant shapes.
I put on a parchment-lined tray.
I brush lightly with milk.
I sprinkle 8 with black sesame and the others with white sesame.
This identifies fillings.
I bake at 180/200°C for about 15 minutes, watching as they brown quickly.
INGREDIENTS FOR 16
1 sheet wholemeal or ordinary puff pastry
Walnuts
Gorgonzola
Mortadella
Fontina-style cheese
Milk
White or black sesame or poppy seeds
I unroll pastry and divide into 16 wedges.
I make a small cut at each wedge's base.
On 8 wedges, I put Gorgonzola and walnut pieces.
On the other 8, mortadella and cheese cubes.
I roll tightly to the tip.
I seal and turn ends forward into croissant shapes.
I put on a parchment-lined tray.
I brush lightly with milk.
I sprinkle 8 with black sesame and the others with white sesame.
This identifies fillings.
I bake at 180/200°C for about 15 minutes, watching as they brown quickly.Original source: https://incucinaconlilly.com/2015/12/08/mini-brioche-salate-con-sfoglia-integrale/
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