• 2 sheets of puff pastry
  • 200 gr of mascarpone cheese (or cream cheese like Philadelphia)
  • 90 gr Primitiae Italiae sun dried tomatoes pesto
  • 1 dl fresh cream
  • 2 tablespoons of Primitiae Italiae capers
  • Salt and pepper to taste
  • 1 beaten egg
  • Sesame seeds (optional)

Difficulty: Medium


Use an electric mixer and whisk in a bowl (at low speed) the mascarpone cheese with the sun dried tomatoes pesto. Slowly pour the fresh cream in a thin stream while continuing whisking to reach a rich, smooth and creamy texture. Add salt and pepper to taste. Put in fridge for one hour covered with cling film. You can prepare the filling even the day before.

Pre-heat the oven at 200 C°.

Unroll the puff pastry e cut it into 6 triangular slices (as you would do with a pizza) of the same size.

Place about 1 tablespoon of cream on the wide end of the triangle, and use a spoon to spread it out just a bit over the triangle. Try to leave a small border all the way around the edges of the triangle, , so the cream does not seep out during baking. Place 2-3 capers on top of the cream and start rolling the dough into a croissant shape beginning with the wide end of the triangle. Place on a baking sheet, and turn in the edges of the dough slightly to make a crescent shape.

Brush each croissant with a beaten egg.

If you wish, you can sprinkle sesame seeds on top, either white or black.

Bake for 20 to 25 minutes, until the croissants are golden and flaky.

Buon appetito!