Croissant Bites


50m
Preparation/cooking time: ca. 35m + Bake: ca. 15m

Servings
For 32 pieces


Nutritional Information

Contains 84 Kcal, 2g Protein, 7g Carbohydrates, 5g Fat


Ingredients

  • 1 tsp. mild mustard
  • 2 puff pastry, rolled into a circle (approx. 32 cm each)
  • 2 pinches salt
  • 50 g Bündnerfleisch (air-dried meat), cut into slices
  • 2 tbsp. sour single cream
  • a little pepper
  • 90 g dried tomatoes in oil (Fine Food Pomodori Perinos della Puglia), drained, coarsely chopped
  • 80 g cream cheese with herbs
  • 1 tbsp. sesame seeds
  • 1 eggs, whisked

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  • Cut a dough roll into 16 equally sized pieces. Combine the mustard and cream and add salt to taste. Coat the wider sections of dough with 1 tsp of the mustard & cream mixture. Place 1 slice of the air-dried meat on each, folding the protruding edges inwards and season. Roll the dough pieces into the middle and place on an oven tray lined with baking paper.
  • Also cut the second dough roll into 16 equally-sized pieces. Distribute the cream cheese and tomatoes on the pieces and season. Roll the dough pieces inwards and place on the oven tray.
  • Coat the croissants with egg. Sprinkle a little salt over the meat-topped croissants.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven and leave to cool slightly on a cooling rack.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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