How to make mini sausage croissants with sesame and egg yolk, preparation and cooking times for an appetizer to be served both hot and cold.
Ingredients for 4 people
- 1 230 gr disk of ready-made puff pastry
- 2 mini frankfurters
- 1 yolk
- toasted sesame seeds
Preparation of mini sausage croissants
Unroll the puff pastry on the work surface, letting it lay on its baking paper, with the help of a rolling pin, make it thinner and then obtain isosceles triangles having the two equal sides about 7 cm long.
Obtain many thin washers from the frankfurters and place a few at the base of each triangle, then roll up the triangles, exerting slight pressure so as not to crush them too much, then fold the two ends to form a croissant.
Place the croissants on the baking tray lined with parchment paper and brush them with the beaten egg yolk with a drop of water, then sprinkle the surface with the celery seeds.
At this point, all that remains is to put the pan in the preheated oven at 200 ° C, cook for about 10 minutes, until it lightly browns on the surface.
To be served indifferently hot or cold, possibly to accompany an aperitif.
