Stuffed croissants (2)
Instructions
Mix well in a bowl large ricotta cheese, milk, egg, oil and salt.
Join spoon the sifted flour and add the sifted baking powder.
Embed the whole thing with a fork, then work quickly with your hands until dough is well blended.
For the filling, in a bowl mix the ham and the diced cheese and bechamel sauce.
With a rolling pin roll out the puff pastry dough into a rectangular (36x60 cm) and cut this shorter side, so you get 3 strips 12 cm wide and 60 cm long.
Cut each strip into 4 equal rectangles and cut each rectangle diagonally to make 2 triangles.
Distribute at the center of the triangles a teaspoon of filling, then roll from longest side, arrange on baking sheet lined with parchment paper and brush with a beaten egg.
Bake the croissants in the middle of a preheated oven at 180-200 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 6 tablespoons of milk
- 150 g of ricotta
- 1 egg
- 6 tablespoons of olive oil
- 1 teaspoon of salt
- 350 g of white flour
- 1 sachet of pizza yeast
- For the filling:
- 80 g of ham
- 100 g of smoked cheese
- 75 g of bechamel
- 1 egg