Salty Croissants

Salty croissants are a savory take on the classic sweet croissant, very popular for appetizers or buffets. The Italian version might include Mediterranean fillings like ham and cheese or variations with grilled vegetables. Here is the recipe:

Ingredients

• 500g of bread flour or manitoba
• 250ml of warm milk
• 1 egg
• 50g of soft butter
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 12g of fresh yeast or 4g of dry yeast
• Fillings of choice (e.g., cooked ham, sliced cheese, olive pâté, etc.)
• 1 egg yolk and sesame or poppy seeds for garnish (optional)

Preparation

1. Dissolve the yeast in the warm milk with the sugar and let it rest for a few minutes.
2. In the bowl of a mixer, put the flour and add the milk and yeast mixture.
3. Add the egg and begin to knead, then add the salt and gradually the soft butter. Continue until you get a smooth dough and then let it rise, covered with a cloth, until it doubles in volume.
4. After rising, roll out the dough into a rectangle about 5mm thick.
5. Cut the rectangle into isosceles triangles.
6. Place your chosen filling at the base of the triangle and roll the dough towards the tip, forming the croissant.
7. Place the croissants on a baking tray lined with parchment paper, cover them with a cloth, and let them rise again for about 30 minutes.
8. Brush the croissants with beaten egg yolk and sprinkle with sesame or poppy seeds, if desired.
9. Bake in a preheated oven at 180 °C for 15-20 minutes or until golden brown.

Curiosity

In Italy, the savory version of the croissant often plays with traditional Italian fillings like grilled and marinated vegetables, spiced ricotta, and cured meats such as mortadella and spicy salami. It’s a creative way to vary the use of traditional ingredients in a format that is usually associated with a sweet breakfast.