Monday, 23 January 2012
SWEET AND SALTY CROISSANTS
This is a great idea for a brunch. Or for a party. You can mix Nutella, jam and Frankfurter and cheese croissants, otherwise, if it is for an aperitif, you can just make the salty ones. They are very quick and easy to make and they are always much appreciated. So, make loads of them, they will disappear in no time!!!!
Ingredients for 12 small croissants:
1 sheet frozen puff pastry
1 slice of Edamer or Gruyere or Cheddar
some flour to dust the pastry
Thaw the pastry sheet at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 180 degrees.
Unfold the pastry sheet on a lightly floured surface. Roll it trying to give it a round shape. You can use a big dish and cut the exceeding pastry, as shown in the picture.
Then cut the pastry sheet into 12 triangles.
Spread 1 tablespoon Nutella or jam over each triangle, leaving a 1.5cm border around the edges, or put a small piece of Frankfurter and cheese on the top as shown.
Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape.
Bake for 20 minutes or until pastry is golden and puffed. Serve warm.