Wednesday, September 16, 2009

Swiss croissants - breakfast for champions

I love croissants for breakfast. Crispy puff pastry with or without filling. Most often you buy croissants filled with chocolate. My favourite variety is Swiss croissants with Dijon mustard, ham and cheese. I made them for breakfast July 18th, a sunny summer morning.

If you are really brave, you can make your own puff pastry. As a lazy cook, I buy mine, frozen or fresh. I had a packet of freshly prepared croissants from Sarah Lee.

In the US they have different pastries produced in the same way as the one from Sarah Lee. Here you can get cookies, French bread, cinnamon rolls, or even biscuits squeezed into a soft can. The best known brand for this range of products is the Pillsbury Company.

They are so easy to use. Pop open the can, roll out the dough and cut along the perforated lines and you've got six croissants. You can bake them there and then, but I love to make my own twist to it. Here is one. As this way of preparing the pastry has a definite Cordon Bleu feel to it, I have called it Swiss Croissants.

Swiss croissants (serves three)

You'll need
1 package croissants (makes 6)
Dijon mustard
6 slices ham
grated cheese
1 beaten egg

Open the package of croissants, divide the croissants. Place triangles on a greased baking tray.

Add on a good portion of Dijon mustard, cheese and one slice of boiled ham on the pastry., then roll into the characteristic Croissant shape.

Brush croissants with beaten eggs. Add more cheese on top (optional).

Bake in a medium hot oven (200C / 400F) for 20-25 minutes until the croissants is golden. Serve immediately.

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