la cucina senza glutine

Mini croissant with speck

 

Ingredients for 16 croissant:  2 gluten free puff pastry rolls, 250 gr of emmental cheese, 200 gr of speck, 1 egg yolk, 1 spoon of milk , chopped pistachios.

 

Unroll the puff pastry sheet and cut it into 8 triangles with a pizza cutter. Grate the emmental cheese and beat the egg yolk with the milk.

Brush the edge of the slices with the egg mixture and fill with a bit of cheese and a slice of speck . Roll up the triangles from the base to the top and brush the surface with the egg yolk. Sprinkle with chopped pistachios.

Cook in preheated oven to 180 ° for 15 minutes.for 15 minutes.

Perfect for an aperitif, you’ll love them!