Spicy croissants

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 100 g red pepper
  • 100 g Fennel Tuber
  • 100 g Cabanossi
  • 4 Stem(s) Marjoram
  • 1 package (270 g) fresh puff pastry for strudel and small pastries (42 x 24 cm; rolled out on baking paper)
  • 6 Tl Aiwar (spicy-hot spice paste)
  • 60 g shredded cheese
  • 1 Egg yolk (size M)
  • 2 TABLESPOONS Milk
  • 20 g Sesame seed
  • baking paper

Directions

  1. 1

    Clean, wash and finely dice the peppers. Clean, wash and slice the fennel into thin slices. Cut sausage into thin slices. Wash marjoram, shake dry, pluck leaves from the stalks and chop. Unroll the puff pastry, cut it into 3 rectangles (14 x 24 cm) and halve them diagonally. Spread with 1 teaspoon of aiwar each, sprinkle with marjoram and cheese.

  2. 2

    Sprinkle with cabanossi, fennel and paprika. Roll up into croissants. Whisk egg yolk and milk and spread a thin layer on the croissants. Sprinkle with sesame seeds. Place the croissants on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

  3. 3

    Per piece approx. 1470 kJ/350 kcal. E 12 g/F 26 g/KH 17 g

Nutrition Facts

KCAL
350 kcal
CARBS
17 g
FATS
26 g
PROTEINS
12 g