- 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)
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.