Here we are, these Christmas holidays are ending and there are still very few dinners to conclude this 2014.
To have fewer worries, while preparing the New Year’s Eve dinner… This recipe could be perfect for you: it can be used as appetizer and/or finger food, to substitute crackers and industrial salted biscuits with something much more yummy, healthy and tasty!
It’s fast, visually appealing and with an intense mediterranean bouquet: savory puff pastry veg mini croissants!
1 roll of round puff pastry
some cherry tomatoes cut into cubes
A drizzle of extra virgin olive oil
Pepper and salt to taste
15 minutes preparation + 15-20 minutes cooking
Kilokalories per croissant:
About 70 kcal
Degree of Difficulty:
Unroll the puff pastry, take a sharp knife and cut it into 4 sections. Each of them will be divided again into 4, getting in this way 16 triangles.
Each triangle will then be stuffed with a teaspoon of tomato cubes and a caper.
The filling will be put just above the base of the triangle, from where you will start to roll it until you get the classic form of a croissant.
The tips of the croissant will be now modeled, in order to seal them and to prevent the loss of the filling in the oven.
Place now your savory puff pastry mini croissants on a baking tray, covered with parchment paper, brush them with a film of extra virgin olive oil and sprinkle them with oregano, salt and pepper.
Preheat the oven, in static mode, until reaching 220 °C. Put the baking tray in the oven, in a central position, lower the temperature to 180 degrees and bake the croissants for about 15-20 minutes, or until you can see the typical golden color of the baked puff pastry.
When cooked, wait the cooling of the croissants, before biting them!
p.s: we consider this recipe vegetable, maybe vegetarian, but not vegan, due to probable palm oil contained in the puff pastry dough; if you want to know more about it, you may read this article we wrote about the issue!