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MIni Prosciutto & Pesto Croissants on baking tray

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!
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Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Course: Appetiser, Finger Food
Cuisine: Western
Keyword: Perfect Finger Food, Puff Pastry Bites, Savoury Pastries
Servings: 20 pieces
Author: Kate Brodhurst

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.