Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 5 | 40 minuti |
Ingredients
| 1 | puff pastry roll |
| 2 | tablespoons of extra virgin olive oil |
| 150 mL | tomato passata Sterilgarda |
| q.b. | sel |
| q.b. | sesame seeds |
| q.b. | oregano |
| 150 g | mozzarella |
| q.b | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
Prepare this recipe with:
Preparation
- Pour the Sterilgarda Tomato Puree into a bowl and season with salt and oregano.
- Take the puff pastry roll and cut the pastry into 10 wedges.
- Cover each puff pastry slice with Sterilgarda Tomato Puree.
- Place a piece of mozzarella on top of the Sterilgarda Tomato Puree.
- Roll up the puff pastry triangles starting from the base and working your way up to the tip.
- Arrange the croissants on a baking sheet lined with parchment paper, brush them with Sterilgarda Semi-Skimmed Microfiltered Milk, and sprinkle them with a handful of sesame seeds.
- Bake the croissants in a preheated static oven at 200°C (400°F) for 20 minutes, or in a fan-assisted oven at 180°C (350°F) for about 15 minutes.
Remove the beets from their packaging using gloves to avoid staining your hands. Peel them if necessary, otherwise if they are already peeled, cut them ...
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