Today, I’m adding these onion puff pastry croissants to my long list of finger foods. They’re incredibly easy to make and have a truly tasty filling. It’s not the usual ham and cheese but a filling of red onions, Taleggio, and Grana cheese. Perfect for a Sunday brunch, a snack, or a rustic dinner with friends.
Other finger food ideas with puff pastry:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 Onion Puff Pastry Croissants
- 1 sheet puff pastry (round)
- 7 oz red onions (weight without waste)
- 1.5 tbsp butter
- 1 leaf bay leaf
- 1.75 oz Taleggio
- 2 tbsp grated Grana Padano (or Parmesan)
- milk
- sesame seeds
- salt
- black pepper
Tools
- 1 Pan
- Brush
- Mat perforated silicone
Preparation of Onion Puff Pastry Croissants
Peel the onions and slice them into thin rings.
In a pan, melt the butter with the bay leaf, then add the onions, a generous pinch of salt, freshly ground black pepper, and let them wilt over medium heat, stirring occasionally. It will take about 8/10 minutes.
Once done, turn off the heat, remove the bay leaf, add the Taleggio in small pieces, and mix well to combine it with the onions.
Also add the grated cheese and mix again. You will get a fairly compact mixture.
Roll out the puff pastry sheet and cut it into eight wedges (I used a pizza cutter).
Transfer the onion filling to a cutting board and divide it into eight equal parts, then place the filling at the base of each triangle.
Fold the puff pastry over the filling, trying to seal the edges well, then roll up the triangle and curve the ends downwards to give it the classic croissant shape.
Place the onion puff pastry croissants on a baking sheet lined with parchment paper or on a perforated silicone mat placed on the oven rack. If you want to buy it, you can find it online by clicking HERE.
Finally, brush the croissants with milk and sprinkle them with sesame seeds.
Bake the onion puff pastry croissants in a preheated static oven at 350°F for 20/25 minutes or until golden brown. Remove from the oven and let cool slightly before serving. Enjoy! Paola
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