Savoury croissant with pumpkin and sunflower seeds, Grana Padano and bresaola
| Schwierigkeitsgrad
Facile
|
Zubereitung  30 min
|
Portionen
4 per.
|
Chef Danilo Angé
Ingredienti
150 g puff pastry
20 g pumpkin and sunflower seeds
40 g Grana Padano over 16 months
60 g bresaola sliced (or ham if you cannot find it).
Zubereitung
Roll out the pastry to a thickness of 3mm.
Cut into six even triangles and fold like croissants.
Brush a little water over each croissant and sprinkle with the seeds.
Bake for 12 min at 190°C.
Leave to cool slightly then cut them in half and fill with shavings of Grana Padano and bresaola.
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