Filled mini croissants
Ingredients
mini croissants
| 1 Rolle | pastry leaves |
|---|---|
| 1 | Egg yolk, whisked |
| 1 TL | Sesame (Optional) |
Filling with Salzburger Eckerl cream
| Salzburger Eckerl Cream | |
| tomatoes | |
| Pesto |
Filling Mondseer
| Mondsee | |
| figs | |
| Walnuts |
Emmental cheese filling
| Emmentaler | |
| cooked ham | |
| Lamb's lettuce |
Preparation
Step 1:
Preheat the oven to 220°C (top/bottom heat).
Step 2:
Cut the puff pastry crosswise into long triangles.
Step 3:
Loosely roll the triangles from the wide side to the tip to create small croissants.
Step 4:
Place the croissants on a baking tray lined with baking paper, leaving enough space between each one, and brush with the beaten egg yolk.
Step 5:
Bake on the middle rack for about 15 minutes.
Let it cool and garnish with cheese and toppings of your choice.
