Duo de Croissants au pesto Rouge & Vert pour accompagner vos salades et vos soupes

Ingredients

• 2 sheet Puff Pastry (store‑bought, kept cold)
• 200 g Mozzarella Bread (dry mozzarella loaf, sliced thin)
• 100 g Cream Cheese (type Saint‑Moré or any spreadable cream cheese)
• 4 tbsp Red Pesto (Florelli brand or any tomato‑basil pesto)
• 4 tbsp Green Pesto (Florelli brand or classic basil pesto)
• 8 slice Turkey Ham (thinly sliced deli turkey ham)
• 100 g Grated Melting Cheese (blend of mozzarella, provolone and mild cheese, shredded)
• 1 large Egg (beaten, for egg wash)
• 2 tbsp Parmesan Cheese (finely grated)
• 1 tsp Sweet Chili Powder (also called piment doux)
• 1 tsp Dried Basil (for topping)
• 1 tsp Sesame Seeds (optional, for garnish)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, slice the mozzarella bread, and have the pestos, ham, and cheeses within easy reach.

   Time: PT10M

2. Roll Out Puff Pastry

   On a lightly floured surface, gently roll each puff pastry sheet to a uniform 3 mm thickness.

   Time: PT5M

3. Spread Cream Cheese

   Evenly spread the cream cheese over the entire surface of each rolled sheet.

   Time: PT5M

4. Add Pesto

   On one sheet, spread the red pesto; on the other, spread the green pesto, covering the cream cheese completely.

   Time: PT5M

5. Cut Into Triangles

   Using a sharp knife or pizza cutter, cut each sheet into 8 equal triangles.

   Time: PT5M

6. Add Fillings

   Place a slice of turkey ham, a round of mozzarella, and a sprinkle of grated melting cheese on the wide side of each triangle.

   Time: PT5M

7. Roll the Croissants

   Starting at the wide end, roll each triangle tightly into a crescent shape and pinch the tip to seal.

   Time: PT5M

8. Chill Before Baking

   Arrange the rolled croissants on the parchment‑lined baking sheet and refrigerate for 15 minutes.

   Time: PT15M

9. Prepare Egg Wash and Topping

   Beat the egg in a small bowl. In another bowl, mix the grated Parmesan with the sweet chili powder.

   Time: PT5M

10. Apply Egg Wash and Toppings

    Brush each croissant lightly with the egg wash, then sprinkle the Parmesan‑piment mixture, dried basil, and optional sesame seeds on top.

    Time: PT5M

11. Bake the Croissants

    Bake the red‑pesto croissants at 200°C and the green‑pesto croissants at 180°C for 20‑25 minutes, until golden and fully puffed.

    Time: PT25M

    Temperature: 200°C for red, 180°C for green

12. Cool and Serve

    Transfer the baked croissants to a cooling rack and let them rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

12 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Puff Pastry: homemade puff pastry
• Instead of Mozzarella Bread: fresh mozzarella, well‑drained
• Instead of Cream Cheese: mascarpone, soft goat cheese
• Instead of Red Pesto: sun‑dried tomato pesto
• Instead of Green Pesto: spinach pesto
• Instead of Turkey Ham: cooked chicken breast strips, prosciutto
• Instead of Grated Melting Cheese: shredded mozzarella, mozzarella‑cheddar blend
• Instead of Egg: egg white, milk wash
• Instead of Parmesan Cheese: pecorino romano
• Instead of Sweet Chili Powder: paprika, mild cayenne
• Instead of Dried Basil: Italian seasoning
• Instead of Sesame Seeds: poppy seeds

Equipment Needed

• Baking Sheet
• Parchment Paper
• Rolling Pin
• Sharp Knife or Pizza Cutter
• Mixing Bowl
• Pastry Brush
• Oven
• Refrigerator
• Cooling Rack (optional)
• Food Scale (optional)

Critical Steps — Do Not Skip

• Keep puff pastry cold while handling.
• Spread pesto and cheese evenly to avoid soggy spots.
• Seal the rolled croissant tightly at the tip.
• Chill the assembled croissants before baking.
• Apply egg wash sparingly and add toppings before baking.

Chef Tips from the Video

• Use a dry mozzarella loaf (pain de mozzarella) to prevent excess water.
• If you cannot find Florelli pesto, any good quality tomato‑basil or basil pesto works.
• For extra crunch, sprinkle a few extra sesame or poppy seeds on top before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze unbaked, chilled croissants on a tray, then transfer to a zip‑top bag; bake from frozen adding 5‑7 minutes to baking time.

Room temperature: Best eaten within 2 hours of baking; otherwise refrigerate.

Make-Ahead Tips

• Assemble and chill the croissants up to 24 hours ahead; keep covered.
• Egg wash can be prepared in advance and stored in the fridge for a day.

Frequently Asked Questions