Croissants or Cornetti for your Aperitivo
Who doesn’t like croissants? And while Italian croissants, called cornetti, are different than the French ones, today we are making a mix of both. We are making a puff pastry croissant alla Francese with an Italian savoury filling. I promise these will have your guests begging for more..
- Puff pastry (1 sheet pre-made)
- Bacon cubes (100g)
- Provolone cheese (30g)
- a delicious Pesto (2 tablespoons)
- Authentic Sun dried tomatoes (3 large)
This recipe makes 8 croissants, 4 with bacon and cheese and 4 with pesto and sundried tomatoes. Feel free to double the recipe to make more or opt for one filling. This gives you a regular and a vegetarian option.
Cut the provolone cheese into small cubes
Cut the sundried tomatoes into small pieces
Take the pastry out of the packaging
Cut your pastry into 4 quarters, and then every quarter into two triangles.
Spread the pesto on 4 of the triangles.
Then layer the sundried tomatoes pieces on top of the pesto.
Next, spread the cheese and the bacon cubes across the other 4 triangles.
And now roll each triangle into a croissant, starting from the widest end.
Once you are done rolling all the croissants you can bend them a little to give them more of a croissant shape. The key is not to overfill them, otherwise they won’t have a croissant shape and the filling will come out while they bake.
Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes.
Once out of the oven, let them cool for a few minutes and place them on a serving plate.
You can experiment using ham instead of bacon, and you can also add olives, artichokes and zucchini to the pesto ones. Feel free to incorporate all the fillings into a single croissant without overfilling them. I would not suggest you to use fresh vegetables as you might not get a very flavourful end result.
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