INGREDIENTS
For 16 mini croissants :
- 1 round puff pastry
- 90g jar of black tapenade Sur le Sentier des Bergers
- 90g jar of sun-dried tomato cream Sur le Sentier des Bergers
- 90g jar of red pepper cream Sur le Sentier des Bergers
- 90g jar of sardinade Sur le Sentier des Bergers (Mediterranean sardine based specialty)
- 1 egg yolk
RECIPE PREPARATION
- Preheat the oven to 200 degrees.
- Roll out the puff pastry and cut it into 16 triangles.
- Place ½ teaspoon of black tapenade on the outer edge of 4 triangles.
- Spoon ½ teaspoon of sun-dried tomato cream on the edge of the next 4 triangles.
- Repeat with red pepper cream and sardinade.
- Roll the triangles from outside to inside to form mini croissants.
- Brush with egg yolk to brown.
- Cook for 20 minutes at 200 °.
It's possible to make them with all the savoury spreads Sur le Sentier des Bergers
Related Products
Available
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Our other recipe ideas
INGREDIENTS
For 16 mini croissants :
- 1 round puff pastry
- 90g jar of black tapenade Sur le Sentier des Bergers
- 90g jar of sun-dried tomato cream Sur le Sentier des Bergers
- 90g jar of red pepper cream Sur le Sentier des Bergers
- 90g jar of sardinade Sur le Sentier des Bergers (Mediterranean sardine based specialty)
- 1 egg yolk
RECIPE PREPARATION
- Preheat the oven to 200 degrees.
- Roll out the puff pastry and cut it into 16 triangles.
- Place ½ teaspoon of black tapenade on the outer edge of 4 triangles.
- Spoon ½ teaspoon of sun-dried tomato cream on the edge of the next 4 triangles.
- Repeat with red pepper cream and sardinade.
- Roll the triangles from outside to inside to form mini croissants.
- Brush with egg yolk to brown.
- Cook for 20 minutes at 200 °.
An original aperitif, very easy and quick to make!
It's possible to make them with all the savoury spreads Sur le Sentier des Bergers
Related Products
Available
Available
Available
