Filled croissants are some of the tastiest, most irresistible hot antipasti that there are; among the many variations, we have selected one with a hard-boiled egg and besciamella filling
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INGREDIENTS |
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Pastry dough |
350 |
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g |
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Hard-boiled eggs |
6 |
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Besciamella |
250 |
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ml |
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Pepper |
250 |
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to taste |
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PREPARATION |
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Roll out the pastry dough until it's only about ˝ centimeters thick, then cut it into strips, about 2 centimeters wide and 14 centimeters long. |
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Roll the strips to form little empty cones; paint them with egg yolk, and pop them into the oven for about 10 to12 minutes. |
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Chop the hard-boiled eggs and then prepare a sauce by combining the besciamella with the chopped eggs, adding a little pepper. When the croissants are baked, fill them with the sauce. |
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CHEF'S NOTE |
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As an alternative, the croissants can be filled with spinach and scrambled eggs. |
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As an accompaniment to this tasty menu, we recommend a mellow, fragrant white wine with a dry flavor - something like a Verdicchio dei Castelli di Jesi; or a white wine with a delicate bouquet and fine, dry taste like a Sauvignon dei Colli Piacentini |
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