Preparing these Mini Prosciutto & Pesto Croissants is a breeze, perfect for effortless party preparations. Utilizing a convenient store-bought pesto dip and frozen puff pastry sheets, these delightful, crunchy, and savory bites come together in no time. What’s even better? The recipe requires just five simple ingredients, ensuring a quick and crowd-pleasing treat for any gathering or get-together!
Why you’ll love these savoury bites
What’s not to love about these savoury puff pastry bites. Here’s why you will love them…..
- MADE WITH JUST 5 INGREDIENTS
That’s the beauty of these. I love a good 5 ingredient or less recipe that tastes and looks good. Those 2 things are definitely covered here - QUICK TO MAKE
With only 20 minutes of your time, you can have these ready to go into the oven - EYE PLEASING
These savoury bites are pleasing to the eye and look great on platters. Who doesn’t eat with their eyes? - TASTY & DELICIOIUS
Using a store bought basil dip is the secret to getting the flavour in there without having to add other huge flavours - ADAPATABLE
Make it your own with ingredients you already have. Maybe you have some homemade rocket or kale pesto, sundried tomato pesto or another thick flavoured dip. Use this instead of a basil pesto dip. You could also use another cured meat such as salami, jamon serrano, ham etc
How to make
These are so quick and easy; you’ll have them ready for the oven in no time!
- Cut Pastry – slice each sheet of puff pastry into 5 long triangles. NB* the triangles will be of different sizes and that is OK!!! You can’t cut equal ones, just do your best. Once rolled up they look great. Line 2 baking tray with baking paper.
- Top Pastry – spread a small heaped teaspoon of the dip onto each triangle and roughly spread out. Top with a small piece of prosciutto and a couple of basil leaves.
- Roll Up – roll each triangle up, starting from the wide end and rolling towards the point of the triangle then transfer to prepared baking trays.
- Egg Wash & Bake – brush each mini croissant with the egg wash then bake in a 200C (180C) oven for 20-25 minutes or until golden brown and puffed. Serve hot or warm.
Make ahead and storage
The croissants can be made ahead of time and baked just before serving. Here’s how:
- Make as directed without the egg wash. Place onto one baking tray as this will take up less room in the fridge. Cover with plastic wrap and store in the fridge until ready to bake.
- They can be stored in the fridge for up to 12 hours before baking. Perfect to make in the morning and bake in the evening.
- When ready to bake, divide the croissants between 2 baking trays, brush with egg yolk and bake as directed. Serve hot, warm or at room temperature.
- If there is any leftovers (which I doubt), once cool, store in an airtight container for up to 3 days. Reheat in a 160C oven for 6-7 minutes or until piping hot.
Mini Prosciutto & Pesto Croissants (5 Ingredients)
These Mini Prosciutto & Pesto Croissants are easy to prepare and quick to make for parties and get togethers. Using a cheeky store-bought pesto dip and some frozen puff pastry sheets it makes it a breeze to whip these unique and delicious tasty bites up in only 20 minutes hands on time!
Equipment
- 2 large baking trays
Ingredients
- 4 sheets frozen puff pastry, partially thawed
- 150g tub store-bought basil pesto dip (See Notes)
- 5 slices thinly sliced prosciutto, each torn into 4 pieces
- ¼ cup small fresh basil leaves or larger torn leaves
- 2 egg yolks, lightly beaten (See Notes)
Instructions
- Preheat oven to 200℃ (180℃ fan forced). Line 2 baking trays with baking paper.
- Using a sharp knife, slice each sheet of pastry into 5 long triangles the length of the pastry. Some wont be perfect triangles but this is ok.
- Lay the triangles out on a clean work surface. Roughly spread each triangle with 1 teaspoon of the dip. Top with a few basil leaves and a strip of prosciutto. Roll up each triangle from the wide end to the short end. Place onto prepared trays leaving room between each one.
- Brush croissants with egg yolk to cover and bake in the oven for 20-25 min. Serve warm or at room temperature.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BASIL DIP
You can use any style of pesto dip here that you like. You will need about 1/2 cup. I used a 150g tub Red Rock Deli Basil Pesto, Pecorino & Cashews dip but you could use a sundried tomato dip, any regular pesto or whatever suits your taste buds.
To take these up a notch, sprinkle with a little parmesan over them before rolling them up! - EGG WASH
Using just egg yolks gives the pastry a really rich deep golden colour but if you prefer, just use 1 whole egg, lightly beaten.
You may also enjoy
- Chicken & Ham Spring Rolls – these are another easy appetiser that everyone just loves!
- Curried Egg Dip – this is a Brodhurst family favourite and has been in our family for 50 years+
- Fresh Spinach Dip – serve this with crackers and vegetable crudités or use it to fill a cob loaf! A party favourite
Leave a Reply