These delicious pesto croissants are made from puff pastry, pesto, mozzarella and serrano ham. They are in the oven in less than 10 minutes and they are delicious for breakfast or brunch. Of course we all know the cans of croissant dough, but I often find the result not so airy and …
These delicious pesto croissants are made from puff pastry, pesto, mozzarella and serrano ham. They are in the oven in less than 10 minutes and they are delicious for breakfast or brunch.
Of course we all know the cans of croissant dough, but I often find the result not so airy and crispy. That’s why I chose to make these pesto croissants from puff pastry, the kind you find in the refrigerator of your supermarket. My favorite brands to work with are Tante Fanny and Jan. Often one of the two brands is available. After you have rolled out the dough, cut it into 6 elongated triangles, which you then invest and roll up. Just like with a can of croissant dough! Make sure you bake them well, otherwise they can still be a bit compact inside and that’s a shame.
Oh, and would you rather eat the pesto croissants vegetarian? Then just leave out the serrano ham! Even vegan is possible. Then choose Tante Fanny’s puff pastry (which is vegan by default) and combine it with vegan pesto and vegetable grated cheese.
Prefer a sweet brunch dish with croissants? Then try this croissant pudding with blueberries and pecans.
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Preheat the oven to 210 degrees (top and bottom heat) and line a baking tin with baking paper.
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Let the puff pastry come to room temperature for 5 minutes and then roll it out. Cut the dough into 6 elongated triangles.
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Spread pesto on each triangle, spread the Serrano ham over it and finish with the grated mozzarella and some leaves of fresh basil.
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Roll up the pesto croissants from the long side and end with the point of the dough on top. By the way, some of the serrano ham may protrude slightly, because it gets nice and crispy in the oven. Place all croissants on the baking paper.
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Beat the egg and lightly brush the croissants with it. Then sprinkle some sesame seeds on top.
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Bake the pesto croissants for 30 – 35 minutes in the preheated oven. Keep a close eye on them following 25 minutes, because every oven is different. When they are nice and deep golden brown and the bottom is also crispy, they can be removed. You can possibly cover them with a sheet of aluminum foil if you think they are getting too brown on top. This way you stop the discoloration, but they continue to yarn on the inside.
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Serve the pesto croissants with the remaining pesto in a bowl. They are the best lukewarm.
- With this recipe you make 6 pesto croissants.
- You can use a good quality ready-made pesto for this. Do you want to make your own pesto? Here you will find different recipes.
- For these pesto croissants I deliberately use grated mozzarella that you can buy in the supermarket (so not a ball of mozzarella), because it is easier to divide and it is less moist.
- Preparation: 10 minutes + Oven: 30 – 35 minutes
Recep pesto croissants: Francesca, Fotografie: DeedyLicious
