Do you guys remember my recipe for making “Lecce style rustico” – a typical dish from my hometown?
Well, for my boyfriend’s birthday party I have made this savory croissant using the same filling of my Rustico leccese recipe.
People whipped them off in a heartbeat.
- 20 sheets of puff pastry (9’*9′)
- 1/2 can of peeled tomatoes
- 80 gr mozzarella cheese
- 1/2 c bechamel sauce
- 1 egg + 1 tbsp milk
Chop up the mozzarella
drain and chop also the canned peeled tomatoes, season them with some salt and pepper
right in center of the each puff pastry sheet place 1 tsp of bechamel sauce, 1 small piece of tomato and 1 cube of mozzarella cheese
Roll the puff pastry from one corner to the other into a croissant shape
In a bowl beat up 1 egg with 1 tbsp of milk and brush the wash onto each croissant
Bake at 200 C for about 15-20 min or until they get a nice golden-brown color. Remove from the oven and let them cool down a bit.
These are best served warm (not hot), but even cold-ish they will rock your boat!