Croissants with Roquefort filling
easy
30 mins
30 mins
Ingredients
- 6 semi-soft, dried
- 7-10 Tbsp Plums
- 25 g Roquefort cheese
- 1/2 TABLESPOON Fresh cream
- 1 tin(s) (250 g) cooled
- 7-10 Tbsp Fresh dough for 6 croissants
- 1 Egg Yolk
- 1 TEASPOON Whipped cream
- 150 g Rocket (lettuce; also
- 7-10 Tbsp called Rucola)
- 1 glass (370 ml) Baby pears
- 1 red onion
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper or
- 7-10 Tbsp Lemon Pepper
- 3-4 Tbsp Oil
- baking paper
Directions
- 1
Cut the plums in half. Stir Roquefort and crème fraîche until smooth. Peel the label from the tin, whip the tin on the edge of the table and remove the dough. Separate the triangles. Spread about 1 teaspoon of Roquefort cream on the broad side, place 2 plum halves on top and roll up loosely.
- 2
Place on a baking tray lined with baking paper. Mix egg yolk and cream and spread on the croissants. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.
- 3
In the meantime, select the rocket, wash and drain well. Pears should also be drained and cut into a fan shape as desired. Peel and finely chop the onion. Bring onions and vinegar to the boil briefly in a pot.
- 4
Let it cool down and mix with salt and pepper. Whip the oil into the mixture. Arrange salad and pears on plates and spread the vinaigrette over them. Add warm croissants and serve immediately.
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