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Recipe Mini Savory Croissants

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Recipe Mini Savory Croissants


For the croissants: 270 gr ready-made puff pastry, 250 gr of pizza dough. For the filling: spreadable cheese, crunchy salad, raw ham, smoked salmon.

Doses for: 5 persone realization time: 3 hours and 0 minutes


We start by spreading the pizza dough we prepared earlier with a rolling pin, it must be about 1 cm thick. We can however also use a ready-made one. Then we take the puff pastry and fold it on itself so that it becomes as thick as pizza dough. We superimpose both mixtures and let them adhere well, always helping us with a rolling pin. To prevent the dough from sticking, we can put a little flour on the work surface. Then we fold the dough from right to left so as to create 3 parts and spread again with a rolling pin. We fold again in 3 parts but from above to below and place it on parchment paper wrapping it with the same so as not to dry it. Let it rest in the fridge for about 30 minutes. After half an hour, we pull out and spread again with the rolling pin, and once again we make 3 folds. Wrap in parchment paper and let it rest for another 30 minutes. Once the rest time is over, spread the dough again until it becomes as before, 1 cm thick. With a wheel we cut the edges so as to make them straight and divide the dough into 2 parts forming rectangles. We then make triangles for the whole mixture. Stretch the tip of the triangle a little and pull the end to lengthen the dough, then fold the edges inward and roll up. We do the same procedure with all the triangles. Once all the croissants have been created, cover them with a cloth and let them rise for about 1 hour in the heat. When they are leavened, brush the surface with a beaten egg so as to create a browning during cooking. We can also decorate them with sesame or poppy seeds. Bake at 180 degrees for 15 minutes. Our croissants are ready to fill! Cut them in half and stuff them with spreadable cheese, salad, prosciutto, salmon or whatever we like!

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