Prosciutto Croissants
The croissant is one of the most famous French pastries, which evolved from the Austrian Kipferl and became popular worldwide. The Prosciutto version is a special twist on the traditional recipe, which provides a perfect harmony of buttery dough and Italian Prosciutto. It is an excellent choice for a special breakfast or snack that is guaranteed to enchant with its elegant and rich flavors.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Warm the milk until lukewarm. Dissolve the sugar and yeast in it. Let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle. Place thin slices of the cold butter (200g) on top. Fold one half of the dough over the other, then roll out again and fold. Repeat this folding process three times, with 15-minute rests in between.
5
Finely chop the Prosciutto and mix it with the grated Parmesan cheese and a little olive oil to create a flavorful filling.
6
After the final rolling, cut the dough into triangles. Place a small portion of the Prosciutto-Parmesan filling in the center of each triangle, then roll them up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
Once the croissants are baked, let them cool slightly, then serve sprinkled with fresh arugula.
