Cooking Instructions
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Step 1
To make Bechamel Sauce: In a pot, melt the
Butter (50 g)
. Remove from heat, and pour in
All-Purpose Flour (50 g)
. Mix until you get a smooth paste. Allow it to cook over heat for two minutes to cook out the flour taste from the roux, while you stir.
Step 2
Slowly pour in the
Milk (500 mL)
. Add
Ground Nutmeg (to taste)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Keep stirring until it starts boiling and gets as thick as you desire. Let cool, then store in a plastic or glass container until needed.
Step 3
Preheat your oven to 200 degrees C (400 degrees F). Chop up the
Mozzarella Cheese (80 g)
into cubes.
Step 4
Drain and chop the peeled
Tomatoes (395 g)
. Season them with some
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Lay out the
Puff Pastry (20)
. Right in the center of each puff pastry sheet, place 1 tsp of Bechamel sauce, 1 small piece of tomato, and 1 cube of mozzarella cheese.
Step 6
Roll the puff pastry from one corner to the other into a croissant shape.
Step 7
In a bowl, beat an
Egg (1)
with
Milk (15 mL)
, and brush the wash onto each croissant.
Step 8
Bake at 200 degrees C (400 degrees F) for about 15-20 minutes, or until they get a nice golden-brown color. Remove from the oven and let them cool down a bit. These are best served warm (not hot), but even cold-ish they will rock your boat! Enjoy!
