✅ Easy to make ✅ High Protein
I know that you love croissants as much as I do, my two previous versions of these flakey pastries have been received so amazingly that I will keep on bringing you more versions!
This time I used roasted aubergine pesto and cheese to make these a perfect brunch croissant. As simple as using ready rolled puff pastry, spreading your pesto and adding the grated cheese, the rolling technique is super easy and in no time you will have freshly baked croissants ready to eat!
These will keep fresh for a couple of days but best to enjoy them warm.
Here are the ingredients you will need:
- 1 sheet of ready rolled puff pastry
- 3 tbsp your favourite pesto
- 150g grated mozzarella cheese
Egg wash and sesame seeds to top
Method:
- Spread the pesto over one side of the puff pastry
- Add the cheese over one side of the pastry and fold over
- Cut into long triangular shapes to form around 8 croissants, make a small cut in the longer end and roll (see video for technique)
- Put the croissants on a baking tray, add the egg wash and top with some sesame seeds
- Bake at 200c for around 15-20 minutes and enjoy!
You can see this recipe on instagram: 
