Hello! Today I’m sharing a very simple idea for an appetizer: mini filled puff pastry croissants. You need very few ingredients for a colorful and tasty appetizer.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 sheet round puff pastry (8 oz.)
- Iceberg lettuce
- 80 g rolled pancetta
- oregano
- 1 egg
Tools
- Parchment paper parchment paper
- Brush
- Cutter
Steps
Let’s see how to prepare 16 mini filled puff pastry croissants together. It’s a very simple and super quick recipe!
Unroll the puff pastry, remove it from the parchment paper, and slightly roll it out with a rolling pin. This is a little trick to make it puff better. Then divide it into 16 equal wedges. Start from the edge and roll each wedge onto itself until reaching the center.
Take a mini roll and curve the ends towards the inside.
Preheat the oven to 356°F and prepare the mini puff pastry croissants. Pour two fingers of water onto the baking sheet and lay down a sheet of parchment paper and space out the croissants well.
Beat an egg with a pinch of salt separately, then with a brush spread it over the croissants.
Finally, sprinkle a handful of oregano and when the oven has reached the temperature, bake for 356°F convection in the middle rack.
Once ready, cut them in half, fill with lettuce and rolled pancetta, then secure with a toothpick.
I barely set them on the table, and they were gone in a flash!!!
Did you like them? I would say yes!!!
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