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Recipe Croissants Of Puff Pastry

Doses for: 4 persone
realization time: 45 minutes


Rectangular puff pastry 460 g FOR 6 CORNETS WITH EDAMER AND BACON Rolled bacon in slices 50 g, sliced Edamer 50 g, Sesame seeds 1 spoon FOR 6 CORNETS WITH SALMON AND ROBIOLA Sliced smoked salmon 100 g, Robiola 50 g, Parsley how much enough, basil as required, black sesame seeds 1 spoon for SPINELLARE egg yolks 1, whole milk enough, water enough


To make the savory croissants, first prepare the robiola cream: finely chop the parsley and basil, pour them into a bowl together with the robiola and mix to mix the mixture. Now you can take care of the puff pastry: take one of the two rolls and arrange it with the long side of the rectangle in front of you, then divide it in half with a knife. Brush one of the two rectangles obtained with a little water, then superimpose it on the other so as to form a rectangle with a double thickness: in this way the croissants will be more swollen and crunchy. From the rectangle obtained 5 triangles with a base of 8 cm: in this way two half-triangles will advance which you can slightly overlap by brushing one of the sides with water, so as to obtain a sixth triangle of the same size as the others. Repeat the same operation also with the second roll of puff pastry: in all you will have to get 12 triangles. At this point, pull the dough gently and fill the triangles obtained: place a couple of small pieces of edamer at the base of the triangle, add a slice of rolled pancetta and fold the end of the base over itself, then continue rolling the dough until it reaches 'other end, pulling simultaneously with your hand to slightly stretch the tip of the triangle. Proceed in the same way also for croissants with robiola cream and salmon, which you will always place at the base of the triangle. Do not overdo the amount of the filling to avoid the risk of it coming out during cooking. As the croissants are ready, place them on a baking tray lined with parchment paper and brush them with the mixture of milk and yolk that you have previously beaten together. Decorate the croissants with sesame seeds to differentiate them: we used black sesame seeds for salmon and robiola croissants and white sesame seeds for croissants with edamer and bacon. Bake in a preheated static oven at 195 degrees for about 25 minutes, until they are golden brown. Let it cool slightly and serve your tasty salted croissants!

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