Savoury croissant with pumpkin and sunflower seeds, Grana Padano and bresaola
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 30 minutes
Ingredients150 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)
PreparationRoll 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.