The Puff Pastry Croissants with Salami and Gorgonzola are a tasty and enticing finger food. For the filling I used spicy salami and gorgonzola but of course it can be customized: for example, you can fill them with cooked ham and ricotta, pancetta, and so on. In short, to stuff these croissants you can use vegetables, cured meats and cheeses of your choice. Everything is wrapped in a delicate, flaky layer of puff pastry.
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 220.28 (Kcal)
- Carbohydrates 10.77 (g) of which sugars 0.27 (g)
- Proteins 7.30 (g)
- Fat 16.42 (g) of which saturated 3.82 (g)of which unsaturated 9.82 (g)
- Fibers 0.35 (g)
- Sodium 259.53 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (round)
- 10 slices spicy salami
- 3 oz gorgonzola
- 4 oz smoked provola
- 1 egg yolk
Tools
- Air fryer
Steps
Preparing the puff pastry croissants with salami and gorgonzola is quick and easy. First, unroll the sheet of puff pastry on a work surface.
Using a pastry wheel, cut triangles by dividing the pastry disc into 8/10 pieces.
Place the slices of spicy salami on each triangle.
In a bowl, work the gorgonzola slightly to soften it and spread it over the salami slices, then add the provola in small cubes.
Roll the pastry from the wider base toward the tip to form the croissant.
Place the croissants on the tray of the air fryer or the oven lined with parchment paper, making sure to position them with the tip of the triangle underneath to prevent the pastry from lifting and opening during cooking.Brush each croissant with the beaten egg yolk; this will give them a nice color during cooking.
Cook in the air fryer for 10 minutes at 356°F or until golden and the base is cooked.
Serve with a nice cold aperitif and… enjoy!
You can store the puff pastry croissants with salami and gorgonzola until the next day in an airtight container. Of course, they will lose some of their crispiness but will still be delicious.
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