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    Savoury croissant with pumpkin and sunflower seeds, Grana Padano and bresaola

    4 per.
    T230 min
    Chef Danilo Angé


    • 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).


    STEP 1

    Roll out the pastry to a thickness of 3mm.
    Cut into six even triangles and fold like croissants.

    STEP 2

    Brush a little water over each croissant and sprinkle with the seeds.
    Bake for 12 min at 190°C.

    STEP 3

    Leave to cool slightly then cut them in half and fill with shavings of Grana Padano and bresaola.