1 pckt. frozen puff pastry - 1 egg - knob of butter.
For filling: custard, preserve, chocolate cream
Roll the puff pastry still frozen on a flat surface, sprinkle with flour and cut into triangles; place as much filling as you wish on to each croissant, delicately fold over, making sure that on each one a tip remains in the center pointing upwards. Fold into crescent moon shapes and place on baking tray lined with butter; gloss with a hand-whipped egg and bake for 20 minutes at 200°.
N.B. Ingredients are given for 4 portions.
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 | Dulcedo
Santa Margherita
This is the new dessert wine produced by Cantine Santa Margherita. White, with a special golden color; warm notes of honey and vanilla; intense, sharp and enticing bouquet. Rich and dense to the palate, it leaves a decisive impression.
Serve at:
8°-10° C.
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