3 tasty foods you can Stuff Inside a Croissant
published on 17 May, 2019 at 17:37
Savory croissants:
INGREDIENTS
1 sheet of puff pastry
ham
provolone cheese
salami
ricotta cheese
sesame seeds
1 egg yolk
1 sheet of puff pastry
ham
provolone cheese
salami
ricotta cheese
sesame seeds
1 egg yolk
DIRECTIONS
Divide a sheet of puff pastry into 8 triangles. Fill some with ricotta cheese and salami, and others with ham and cheese. Roll them up, brush the top with egg yolk and sprinkle sesame seeds over them. Bake at 190°C for 20 minutes and serve straight from the oven.
SUGGESTION: Let the croissants chill in the refrigerator for about 30 minutes before baking them. This will make them fluffier and crunchier.
Divide a sheet of puff pastry into 8 triangles. Fill some with ricotta cheese and salami, and others with ham and cheese. Roll them up, brush the top with egg yolk and sprinkle sesame seeds over them. Bake at 190°C for 20 minutes and serve straight from the oven.
SUGGESTION: Let the croissants chill in the refrigerator for about 30 minutes before baking them. This will make them fluffier and crunchier.
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Salmon croissants:
INGREDIENTS
200g ricotta cheese
salt
pepper
100g baby spinach
pizza dough
egg yolk
sesame seeds
DIRECTIONS
1. Cut the pizza dough into triangles and fill them with ricotta mixed with the baby spinach.
2. Lay some salmon slices on either side of the triangle and roll each triangle up.
3. Brush the tops of the croissants with egg wash and bake at 180°for 20 minutes.
200g ricotta cheese
salt
pepper
100g baby spinach
pizza dough
egg yolk
sesame seeds
DIRECTIONS
1. Cut the pizza dough into triangles and fill them with ricotta mixed with the baby spinach.
2. Lay some salmon slices on either side of the triangle and roll each triangle up.
3. Brush the tops of the croissants with egg wash and bake at 180°for 20 minutes.
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Savory potato and pumpkin croissants:
INGREDIENTS
5 potatoes
200g pumpkin
100g Parmesan cheese
1 egg
salt
pepper
250g flour
5 potatoes
200g pumpkin
100g Parmesan cheese
1 egg
salt
pepper
250g flour
DIRECTIONS
Boil the potatoes and then mash them. Add grated pumpkin, salt, pepper and flour to the potatoes. Mix until you get a compact dough. Roll it out into a circle and cut out 8 triangles. Fill each triangle with stringy cheese and then, roll them up and shape them like a croissant. Bake at 200°C for about 25 minutes. To make them even tastier, try frying them!
Boil the potatoes and then mash them. Add grated pumpkin, salt, pepper and flour to the potatoes. Mix until you get a compact dough. Roll it out into a circle and cut out 8 triangles. Fill each triangle with stringy cheese and then, roll them up and shape them like a croissant. Bake at 200°C for about 25 minutes. To make them even tastier, try frying them!
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