Fresh goat cheese and smoked salmon croissants

Fresh goat cheese and smoked salmon croissants

Name: Fresh goat cheese and smoked salmon croissants
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 people
Cuisine: French
Ingredients: 2 cans crescent roll dough; 2 Soignon Spreadable goat cheese Pyramid Plain, 140g; 4 smoked salmon slices; 1 egg yolk

Spreadables

Serves 16 servings

Preparation 15 minutes

Cooking 15 minutes

Ingredients

2 cans crescent roll dough
2 Soignon Spreadable goat cheese Pyramid Plain, 140g
4 smoked salmon slices
1 egg yolk

Method

Slice the smoked salmon into very thin strips.

Spread the Soignon fresh goat cheese on the crescent roll dough then spread the salmon over it.

Separate the dough into triangles, you should have 8 per can.

Roll up the triangles from the widest end to the center.

Place the croissants on a baking sheet lined with parchment paper.

Brush the egg yolk onto the croissants.

Preheat your oven to 190°C and bake for 15 minutes.

Serve the croissants warm.

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To make this recipe

Spreadable goat cheese Pyramid Plain, 140g

Method

Slice the smoked salmon into very thin strips.
Spread the Soignon fresh goat cheese on the crescent roll dough then spread the salmon over it.
Separate the dough into triangles, you should have 8 per can.
Roll up the triangles from the widest end to the center.
Place the croissants on a baking sheet lined with parchment paper.
Brush the egg yolk onto the croissants.
Preheat your oven to 190°C and bake for 15 minutes.
Serve the croissants warm.