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Speck and crescenza savory croissant

Preparation time: 10 min

Difficulty

people 4

Difficulty

Preparation time: 10 min

people 4

Method

For the croissant

Roll out the puff pastry sheet and divide it in two by cutting along the longest side with a pastry jagging wheel. From the two rectangles, obtain 12 triangles each having an 8 cm base. Gently stretch the base of each triangle. Roll it up from the base to the tip. Brush croissant tops with egg white. Preheat the oven at 195°. Place the croissants on racks covered with cooking sheets, and put them in the oven at 195° for 20-25 minutes (if you have a fan-assisted oven, at 175° for 10-15 minutes): they are ready when their surface looks golden brown and crunchy.

For the stuffing

Cut the croissants in halves, and open them. Spread the crescenza, lay a lettuce leaf and speck. Serve warm.

Ingredients

For the croissant
  • 230 g rectangular puff pastry
  • 1 egg (only egg white)
    For the filling
  • 150 g speck
  • 100 g crescenza cheese
  • 4 lettuce leaves