Indulging in a savory snack can be an exquisite experience, especially when it involves flaky pastry layered with rich cheese and the delightful saltiness of prosciutto. This recipe is ideal for brunch gatherings, cocktail parties, or a cozy evening snack. These bite-sized treats are not only easy to make but also offer a gourmet touch that will impress your guests.
Ingredients
Scale:
2 ¾ cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup whole milk, warmed to 110°F (43°C)
½ cup unsalted butter, softened and cut into small pieces
1 large egg, for egg wash
1 cup shredded cheese (such as Gruyère, mozzarella, or a blend)
4 ounces prosciutto, thinly sliced
Instructions
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and softened butter. Mix until everything is just combined.
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
After the dough has risen, punch it down and roll it out into a rectangle about ¼-inch thick. Fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Roll the chilled dough out again into a larger rectangle (about 1/8-inch thick). Cut it into long triangles and place a small amount of shredded cheese and a slice of prosciutto at the base of each triangle. Roll it up towards the point.
Arrange the croissants on a baking sheet lined with parchment paper and let them rise for another 30-45 minutes.
Preheat your oven to 400°F (200°C) while the croissants finish rising.
Beat the egg and brush it over the tops of the croissants.
Bake the croissants for 15-20 minutes, or until they are golden brown and p￭ up.
Allow the mini croissants to cool slightly on a wire rack before serving.
