Details:
Ingredients:
– 250 g of puff pastry
– 100 g of bacon
– 50 g of Fontina Val d’Aosta
– 1 egg
Preparation:
– Roll out the puff pastry in a uniform thickness of about a couple of millimeters.
– Cut the puff pastry into 16 triangles (cut into 4 wedges and then slice each one in half and in half again).
– Remove all grease from the bacon and cut the cheese into 16 pieces a little less wide of the base of the triangles of puff pastry, and about 1 centimeter high.
– Wrap a piece of fontina cheese with half slice of bacon, put it on the basis of a triangle of puff pastry and roll up to the tip. Press up to bond well.
– Arrange the mini-croissants, when they are ready, on a baking pan covered with a sheet of waxed paper, space them well from each other and put them with the tip pointing down otherwise they could open during cooking.
– Whisk the egg in a bowl and brush the croissants in the surface.
– Keep the croissants in the refrigerator until they are ready to cook and put them in the oven at 200 ° C for 10 minutes.
Barbara Farinelli – www.lospicchiodaglio.it
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