Croissants for the aperitif
Croissants for the aperitif
Croissants for the aperitif
5
1
Stefano Moraschini
Unroll the pastry and cut into 8 wedges.
Placed at the base of each clove an olive and a scale of grain size.
Roll up croissants, fold the ends forming a croissant, then spennellatelo with the beaten egg yolk with a drop of water.
Place the croissants on a baking tray lined with baking paper.
Bake in hot oven at 200 degrees for 10-15 minutes.
Calories calculation
Calories amount per person:
343
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
