"Simplicity is the ultimate sophistication" LdV

Wednesday, 20 December 2017

SALMON AND TAHINI FILLED MINI CROISSANTS (Petits croissants de saumon et tahini)

SALMON AND TAHINI FILLED MINI CROISSANTS 
(Petits croissants de saumon et tahini)


The little christmassy nibbles we all like : easy, chic AND done in half and hour in total. In France we tend to do a lot of mini croissants like this for aperitif with many filings. I changed it and put tahini that I adore with the smoked salmon for a little "je ne sais quoi".  I did 2 batches of them and it worked very well ... I advise you to do the same actually!



Wine pairing : Vin de Cassis (White) from Provence. 





SALMON AND TAHINI FILLED MINI CROISSANTS
A quick glance in your kitchen...


IN YOUR FRIDGE
Round puff pastry
Smoked salmon
Philadelphia cheese
Egg yolk

IN YOUR CUPBOARD
Tahini


SALMON AND TAHINI FILLED MINI CROISSANTS
For 17 mini-croissants


1 round puff pastry 
150g 5,2 oz of smoked salmon 
70g 2,5 oz of Philadelphia cheese 
2 generous tbsp of tahini 
1 egg yolk

Preheat your oven to 180°.
Line a baking tray with baking paper.  
Unroll your puff pastry and cut apart into 17 little triangles.  
In a little bowl, mix the cheese with the tahini.
Place one portion of the cheese mixture at the wide end of each triangle.  
Gently spread it down about half way the length of the pastry, leaving the edges free.  
Add a little piece of salmon in the middle.
Roll up, starting at the wide end towards the small edge to form little croissants.
Brush each with some egg yolk. 
Bake for 15-20 minutes until golden brown.
Serve cold or warm. 



Petits croissants de saumon et tahini


Pour 17 petits croissants 
1 pâte feuilletée
150g de saumon fumé
70g de fromage "Philadelphia"
généreuses cas de Tahini
1 jaune d'oeuf 

Préchauffez le four à 180°.
Étalez la pâte et coupez-la en 17 petits triangles.
Tartinez chaque triangle d'un petit peu de mixture fromagère puis recouvrir d'une lanière de saumon fumé.
Roulez les triangles en croissants en commençant par la partie large.
Badigeonnez le dessus des croissants du jaune d’œuf.
Enfournez pour 15-20 minutes.
Servir tiède ou froid.

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