Cheese Croissant Ribbons

Ingredients

Croissant pastry
2 slices cheddar cheese, cut into 1cm broad strips
Egg glaze

Apricot Gel:

2 tbsp apricot gel
5 tbsp water

Method

Roll pastry out flat. Cut into 8cm squares. Cut the square diagonally into a triangle. Cut two 3cm-long slits on either side of the pyramid´s peak. Place a strip of cheese in the centre. Fold flap over the cheese to hold it down. Adjust to form a bow. Leave to rise for 10 to 15 minutes. Brush with egg glaze before baking at 200 ºC for 15 minutes or until golden.

[To make Apricot Gel: ]Mix well, then heat up to warm. Apply immediately.


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