Pesto & Ham Mini Croissant
Pesto, ham, croissant, breakfast, dinner, pastries, baked goods, parmesan, basil.
With or without filling, the croissant is one of my favourite products in bakeries. I love to feel the taste of butter and the flakiness of its layers when I bite into it. The best thing about it is that you can eat it for breakfast, for a snack, or for dinner.
For a while, when I still lived in Colombia, my cousin, his wife and I sold croissants filled with pesto and ham and they were a big success. That is why I wanted to share this recipe with you, I hope you make it and tell me what you think about it!
EQUIPMENT
FOOD PROCESSOR
MEASURING CUPS AND SPOONS
BAKING SHEET
PARCHMENT PAPER OR SILICONE MAT
ROLLING PIN
KNIVES
BRUSH
Ingredientes para el pesto
{BASIL}
2 cups
{OLIVE OIL}
½ cup olive oil
{PINE NUTS}
3 tbsp (if you don’t have pine nuts you can use almonds)
{DRIED TOMATOES}
5
{PARMESAN CHEESE}
¼ cup
{GARLIC}
1
{SALT AND PEPPER}
TO TASTE
PESTO PREPARATION
Add all ingredients in a blender or food processor until smooth
ASSEMBLY Ingredients
{PUFF PASTRY DOUGH}
{HAM}
{PARMESAN CHEESE}
{FLOUR}
{MILK}
or a beaten egg for brushing
ASSEMBLY
1. Preheat the oven to 180 C / 350 F.1. Preheat the oven to 180 C / 350 F.
2. Flour the surface where you are going to work.
3. Spread your puff pastry dough on the surface (usually the puff pastry dough you buy at the supermarket comes ready to be cut, if that is not your case, spread the dough with the rolling pin).
4. Cut isosceles triangles, with a base of approximately 4 in and a length of 11 in. What I usually do is use the length that the dough already has and cut it according to the width that I want for the base. Here is a video for your guidance: https://www.pbs.org/video/how-cut-form-croissant-dough/
5. You can cut the ham into small strips or squares, then put some of it in the center with pesto on top on the widest part of your triangle.
6. Then just roll up your croissant from the widest part to the narrowest part. If you want, you can brush the edges with milk or beaten egg to make them stick together. Repeat this process with all the triangles to form your filled croissants.
7. Put the croissants on a baking sheet with parchment paper or a silicone mat, leaving space between them.
8. Brush the top of your croissants with milk or beaten egg.
9. Put some Parmesan on top.
10. Bake for 45 minutes to 1 hour or until golden and fluffy.
