These little zucchini croissants are the perfect appetizer for when you need something quick, tasty, and fuss-free. Made with puff pastry and zucchini, they’re a breeze to put together and always a hit. You can grill the zucchini slices beforehand if you like, but honestly, it’s not even necessary – they’re delicious as is! And if you don’t have smoked scamorza cheese, no worries – just swap in any other melty cheese you’ve got in the fridge. These croissants are super flexible and totally irresistible.
Ingredients
- 1 round sheet of puff pastry (store-bought or homemade)
- 100 g (3.5 oz) smoked scamorza cheese (or substitute with smoked mozzarella)
- 1 zucchini (courgette)
- 1 egg (for egg wash)
How to make Zucchini Croissants:
For the zucchini:
Take the zucchini, wash them, remove the ends and cut them into thin slices with a peeler.
For preparing the savory croissants:
- Take a roll of round puff pastry and cut it first into 4 parts and then into 8.
- Take a triangle of puff pastry and place two slices of zucchini on the edge of the two long sides of the triangle.
- On the base put two squares of smoked scamorza cheese and start rolling starting from the base reaching the tip.
- Prepare all the savory croissants in this way.
For baking:
- Place all the salty zucchini croissants on a baking sheet with parchment paper and brush them completely with beaten egg.
- Bake the zucchini croissants in a preheated ventilated oven at 200 °C (400°F) for 20 minutes until the croissants are cooked and golden brown.
- Take the zucchini croissants out of the oven and serve them warm.
Tipps:
- If you want to make savory cornets with eggplant instead of zucchini, you will need to grill the eggplant slices first.
- You can replace the cubes of smoked scamorza cheese with pieces of pizza mozzarella or other stringy cheese.
- You can brush the zucchini croissants with beaten egg or just egg yolk or milk.
Bon Appétit!
