Savory Croissants with Smoked Salmon, Pancetta, and Creamy Robiola
Looking for an appetizer that combines rich flavors, a crisp exterior, and a soft, savory filling? These savory croissants are the perfect bite-sized treats for any occasion, whether you’re planning a festive gathering, a cozy family meal, or a sophisticated cocktail party. With their irresistible mix of savory pancetta, rich robiola cheese, smoky salmon, and flaky puff pastry, these croissants are sure to be a hit. Let’s walk through the process of creating these delightful morsels, step by step, so you can bring these scrumptious bites to your table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 460g |
| Rolled Pancetta | 50g |
| Edam Cheese (or similar) | 50g |
| Sesame Seeds (white) | 1 tablespoon |
| Smoked Salmon | 100g |
| Robiola Cheese | 50g |
| Fresh Parsley | To taste |
| Fresh Basil | To taste |
| Black Sesame Seeds | 1 tablespoon |
| Egg Yolk | 1 |
| Whole Milk | To taste |
| Water | As needed |
Instructions
Step 1: Preparing the Creamy Robiola Filling
Start by preparing the creamy robiola filling. Begin by finely chopping the fresh parsley and basil. Once finely chopped, place the herbs in a small bowl along with the robiola cheese. Use a fork to mix everything together until the herbs are well incorporated into the creamy cheese. The combination of the rich robiola and fragrant herbs will form the base of one of your savory croissant fillings.
Step 2: Working with the Puff Pastry
Now, it’s time to focus on the puff pastry, which will provide that wonderfully flaky, buttery outer layer for your croissants. Unroll the first sheet of puff pastry and position it with the longer side facing you. Using a sharp knife, slice the pastry in half along the length so that you have two long, narrow strips.
Once you have two strips, lightly brush one of them with a small amount of water, and then stack it on top of the other strip. This layering process will help create a thicker, sturdier base for the croissants.
Step 3: Cutting the Pastry into Triangles
Next, cut each of the stacked strips into 5 triangles, each with a base length of about 8 cm. You should now have a total of 10 triangles from the two strips of puff pastry. Repeat this process with the second sheet of puff pastry, cutting it into the same number of triangles. This should give you a total of 12 triangles to work with.
Step 4: Filling the Croissants
With your pastry triangles ready, it’s time to add the fillings. For the croissants with pancetta, place a slice of rolled pancetta at the base of each triangle. Gently fold the base of the triangle over the filling, then roll the pastry up, pulling gently to elongate the point of the triangle as you go. This will give your croissants their signature crescent shape.
For the croissants filled with the robiola mixture, spread a small amount of the prepared creamy robiola at the base of each triangle. Be careful not to overfill, as too much filling may cause the croissants to burst open during baking. Follow the same rolling method as before, starting from the base and working your way toward the pointed tip.
Step 5: Preparing for Baking
Once all your croissants are filled and shaped, it’s time to brush them with a glossy egg wash. In a small bowl, whisk together the egg yolk and a splash of whole milk to create a smooth mixture. Use a pastry brush to gently coat each croissant with the egg wash, ensuring an even coverage that will result in a beautiful golden color once baked.
Step 6: Decorating the Croissants
Now, it’s time to decorate the croissants and differentiate between the flavors. For the smoked salmon and robiola-filled croissants, sprinkle black sesame seeds on top. For the pancetta and edam cheese-filled croissants, use white sesame seeds. This not only adds an extra touch of flavor but also helps visually distinguish the two types of croissants.
Step 7: Baking the Croissants
Preheat your oven to 195°C (375°F) and line a baking sheet with parchment paper. Carefully transfer the prepared croissants to the baking sheet, making sure to leave a little space between each one. Bake in the preheated oven for approximately 25 minutes, or until the croissants are golden brown and puffed to perfection.
Step 8: Serving the Croissants
Once baked, remove the croissants from the oven and let them cool for a few minutes before serving. These savory croissants are best enjoyed slightly warm, allowing you to savor the flaky pastry, creamy fillings, and flavorful toppings.
Tips for Success
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Handling Puff Pastry: If the puff pastry becomes too soft or sticky as you work with it, place it back in the fridge for a few minutes to firm up. This will make it easier to handle and cut.
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Variations: Feel free to customize the fillings based on your preferences. You can swap the smoked salmon for prosciutto or the pancetta for a vegetarian option, such as spinach or mushrooms.
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Make-Ahead Option: You can prepare the croissants ahead of time and refrigerate them before baking. Simply brush with the egg wash and decorate with sesame seeds before refrigerating, and then bake as directed when you’re ready to serve.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 15g |
| Fat | 12g |
| Saturated Fat | 6g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 250mg |
These savory croissants are perfect for any occasion, whether it’s a brunch, an appetizer before dinner, or even as a treat to share with friends and family. The combination of puff pastry, savory fillings, and sesame seeds offers a delightful contrast of textures and flavors. Enjoy making these at home and watch them disappear in no time!
