Makes 16 mini Croissants
1 package of round shaped fresh puff pastry (Pâte feuilleté)
2 slides of Italian Speck (can be replaced it with normal ham)
2 slides of Smoked Salmon
1 Mozzarella cheese (125 gr)
1 Wipped Egg for glazing
1 Tbs sesam seeds
1 Tbs of poppy seeds
Keep the puff pasty in the fridge for 30 min before using.
In the meanwhile pre-heat the oven at 170°C. Cut the Mozzarella cheese, speck and smoked salmon in small bites. Unwrap the puff pastry and roll it out on a surface. Devide it in 16 triangles. Make a small cut on base of each triangle (see photo).
Fill and roll the triangles as shown in the photos.
Place the mini croissants on a baking tray (with baking paper). Glaze the mini croissant with the wipped egg using a small pastry brush, spinkle with the sesam or poppy seeds. Place in the pre-heated oven at 170°C for about 10 min.
When the croissants are golden-brown take them out and let them cool. Serve warmish or cold.