Spread the cream cheese evenly over the filo pastry and cover it with slices of Bomè stewed veal pancetta.
Cut the puff pastry into 20 small triangles and roll each triangle into a mini croissant.
Brush each croissant with beaten egg, sprinkle them with sesame seeds, and place them on a baking tray lined with parchment paper.
In an oven preheated to 180°C, bake the croissants for about 10 minutes.
Mini croissants with braised veal pancetta and cheese
Ingredients
- 1 packet of filo pastry
- Cream cheese
- Bomè stewed veal pancetta, sliced.
- 1 egg
- Toasted sesame seeds
preparation
