Method

Combine the flour, yeast, oil, sugar and salt. Knead into a soft dough with the milk and water. Cover with cling film and allow to prove until double in bulk. Turn the dough onto a lightly floured surface and cut into long triangle shapes. Fill with pieces of gorgonzola and walnuts or with Parma ham and melon slices. Roll the dough into croissant shapes and put on a baking tray. Brush with egg and sprinkle with sesame seeds. Put croissants in a warm place and allow to double in bulk. Bake in a hot oven tem 180`c for approximately 20 minutes.

 Suggested accompanying wine: DELICATA Medina Rose Grenache, Syrah D.O.K. Malta

 

 

Serves 4


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