Filling:
300g of cooked prosciutto
300g of butter
6 tablespoons of all-purpose flour
Dough:
3 3/4 cups of all-purpose flour
3 packets of active dry yeast
1 tablespoon of salt
black pepper to taste
100g of softened butter or margarine at room temperature
1 egg
additional all-purpose flour for dusting
softened butter or margarine for brushing
For glazing:
1 yolk
1 tablespoon of milk
Filling:
300g of cooked prosciutto
300g of butter
6 tablespoons of all-purpose flour
Dough:
3 3/4 cups of all-purpose flour
3 packets of active dry yeast
1 tablespoon of salt
black pepper to taste
100g of softened butter or margarine at room temperature
1 egg
additional all-purpose flour for dusting
softened butter or margarine for brushing
For glazing:
1 yolk
1 tablespoon of milk
Cut the prosciutto into small cubes
Mix with butter and 6 tablespoons of all-purpose flour, kneading well
Roll out this mixture between two sheets of parchment paper or aluminum foil to a rectangle of 20 x 28 cm
The best thing is to do this over a table that can be taken to the refrigerator
To make the dough: place the flour in a bowl, make a depression in the center and crumble in the yeast
Sprinkle salt over the yeast
Distribute the butter or margarine, salt, black pepper, and egg around
Pour 1 cup of warm water over the yeast
Knead all the ingredients together until smooth
If necessary, add more flour
Roll out and let rise for about 15 minutes in a protected place
Knead quickly over a floured surface and refrigerate for 10 minutes
Roll out to a rectangle of 40 x 30 cm
Place the prosciutto mixture on one side of the rectangle
Cover with the other side of the dough
CLOSE THE EDGES WELL, roll out the dough to an oval shape of 45 x 35 cm
FOLD IN HALF TO GET 3 LAYERS AND ROLL OUT AGAIN
FOLD ONE MORE TIME
Refrigerate for about 15 minutes
Roll out to a large rectangle again
CUT INTO 3 STRIPS LENGTHWISE AND CUT EACH STRIP INTO TRIANGLES
ROLL UP EACH TRIANGLE STARTING FROM THE LONGEST SIDE
Place in a baking sheet lined with parchment paper and dust with flour
FOLD IN THE ENDS TO MEET AT THE MIDDLE
MIX THE YOLK WITH MILK AND BRUSH OVER CROISSANTS
Bake in a preheated oven at 220°C for about 35 minutes or until golden brown
Serve warm
Yield approximately 65 mini croissants
To freeze: let cool completely on the baking sheet and freeze, leaving some space between each one
Remove from freezer and place in a plastic bag designed for food
Remove air, seal with tape, and return to freezer
To defrost: remove from freezer and let defrost at room temperature
Bake in a preheated oven at 150°C until completely thawed and warmed through
If desired, remove from freezer, place in baking sheet, and bake directly in the oven at 150°C until completely thawed and warmed through
If it starts to get too brown, cover with aluminum foil without tightening.
