Mini Party Croissants with Prosciutto, Cream Cheese & Arugula
Ingredients
- 1 roll refrigerated puff pastry
- 150g (5 oz) prosciutto or thin-sliced deli ham
- 100g (3.5 oz) cream cheese, softened
- 50g (2 handfuls) fresh arugula
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees F (180 degrees C) on conventional bake setting.
- Unroll puff pastry onto a clean surface. Cut into 10 to 14 triangles.
- Starting at the wide end of each triangle, roll the dough toward the tip to form a crescent shape. Place on a parchment-lined baking sheet with the tip tucked underneath.
- Whisk egg yolk and milk together. Brush generously over each croissant.
- Bake for 20 to 25 minutes until deeply golden and puffed.
- Remove from oven and allow to cool completely, about 15 to 20 minutes.
- Once cooled, slice each croissant in half horizontally.
- Spread a layer of cream cheese on the bottom half.
- Add a small amount of arugula.
- Layer prosciutto on top.
- Replace the top half and serve on a tray.
Notes
Croissants can be baked one day ahead and stored in an airtight container at room temperature. Fill just before serving. Substitute any thin-sliced deli meat if prosciutto is unavailable. For extra flavor, add freshly cracked black pepper over the cream cheese before closing.
Nutrition Per Serving (1 croissant): Calories: 225 | Carbohydrates: 12g | Protein: 4g | Fat: 18g