Savoury Croissants
Instructions
From a sheet of flaky pastry we should get 12 croissants: 6 of them will be stuffed with bacon, and the other 6 with salmon. As you can see, on this chopping board I prepared 6 slices of smoked bacon and 6 pieces of fontina cheese, while here we have 6 slices of salmon and a mixture of robiola cheese, herbs, salt and pepper. Now we'll prepare the flaky pastry.
Let's see how to make croissants with the flaky pastry: if you have a round sheet, you just have to cut it crosswise into 12 triangles, while if you have a rectangular sheet of flaky pastry, first of all roll it out until you have a 10-inch side... then, with a smooth pasta cutter, cut it into half and then into small triangles with a base of 3,5 inches. Of course, the triangles obtained on the edges will be too small, but you can just overlap 2 of them in this way... brush some egg white and press, in order to get a triangle of the same size... in this way... now we can move on to stuff our croissants.
It's time to stuff the croissants: first of all brush each side with the egg white... then make a small cut here on the base... stretch slightly... then roll up the bacon around the piece of cheese... place it here in the centre and roll it up in this way... here it is. Now brush again with the egg white... and sprinkle the poppy seeds on top, or the sesame seeds if you prefer. Now we'll move on to the other type of stuffing: brush the sides, make a small cut, stretch slightly, put some of the mixture onto the slice of salmon... roll it up... and place it in the centre of the croissant... roll it on itself with the same procedure... brush with the egg white... and sprinkle the sesame seeds... go on this way until you've stuffed all the croissants, then bake at 350F for at least 15 minutes or until nice and golden brown.
Our mini-croissants with salmon and bacon are ready to be served, either lukewarm or cold. Happy holidays from Sonia and Giallozafferano and see you next video recipe.
