{"id":11007,"date":"2021-08-26T07:07:16","date_gmt":"2021-08-26T07:07:16","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=11007"},"modified":"2021-08-26T07:07:16","modified_gmt":"2021-08-26T07:07:16","slug":"croissants-cornetti-call-italy","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=11007","title":{"rendered":"Croissants or Cornetti for your Aperitivo"},"content":{"rendered":"

Croissants or Cornetti for your Aperitivo<\/h4>\n

Who doesn’t like croissants? And while Italian croissants, called cornetti, are different than the French ones, today we are making a mix of both. We are making a puff pastry croissant alla Francese with an Italian savoury filling. I promise these will have your guests begging for more..<\/p>\n

Ingredients<\/h5>\n

Puff pastry (1 sheet pre-made)<\/p>\n

Bacon cubes (100g)<\/p>\n

Provolone cheese (30g)<\/p>\n

a delicious Pesto<\/a> (2 tablespoons)<\/p>\n

Authentic Sun dried tomatoes<\/a> (3 large)<\/p>\n

 <\/p>\n

This recipe makes 8 croissants, 4 with bacon and cheese and 4 with pesto and sundried tomatoes. Feel free to double the recipe to make more or opt for one filling. This gives you a regular and a vegetarian option.<\/p>\n

Preparation<\/h5>\n

Cut the provolone cheese into small cubes<\/p>\n

\"croissants\"<\/a><\/p>\n

Cut the sundried tomatoes into small pieces<\/p>\n

\"croissants\"<\/a><\/p>\n

Take the bacon and pastry out of the packaging<\/p>\n

Cut your pastry into 4 quarters, and then every quarter into two triangles.<\/p>\n

\"croissants\"<\/a><\/p>\n

Spread the pesto on 4 of the triangles.<\/p>\n

\"croissants\"<\/a><\/p>\n

Then layer the sundried tomatoes pieces on top of the pesto.<\/p>\n

\"croissants\"<\/a><\/p>\n

Next, spread the cheese and the bacon cubes across the other 4 triangles.<\/p>\n

\"croissants\"<\/a><\/p>\n

And now roll each triangle into a croissant, starting from the widest end.<\/p>\n

\"croissants\"<\/a><\/p>\n

Once you are done rolling all the croissants you can bend them a little to give them more of a croissant shape. The key is not to overfill them, otherwise they won’t have a croissant shape and the filling will come out while they bake.<\/p>\n

\"croissants\"<\/a><\/p>\n

Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes.<\/p>\n

\"croissants\"<\/a><\/p>\n

Once out of the oven, let them cool for a few minutes and place them on a serving plate.<\/p>\n

\"croissants\"<\/a><\/p>\n

Enjoy.<\/p>\n

Tips<\/h5>\n

You can experiment using ham instead of bacon, and you can also add olives<\/a>, artichokes<\/a> and zucchini<\/a> to the pesto ones. Feel free to incorporate all the fillings into a single croissant without overfilling them. I would not suggest you to use fresh vegetables as you might not get a very flavourful end result.<\/p>\n","protected":false},"excerpt":{"rendered":"

Croissants or Cornetti for your Aperitivo Who doesn’t like croissants? And while Italian croissants, called cornetti, are different than the French ones, today we are making a mix of both. We are making a puff pastry croissant alla Francese with an Italian savoury filling. I promise these will have your guests begging for more.. Ingredients […]<\/p>\n","protected":false},"author":10,"featured_media":11018,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-11007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11007"}],"version-history":[{"count":3,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11007\/revisions"}],"predecessor-version":[{"id":11061,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11007\/revisions\/11061"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/11018"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}