Prosciutto Gruyère Croissants Recipe 455 Food

GRUYERE & PROSCIUTTO STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

PROSCIUTTO AND GRUYèRE PASTRY PINWHEELS

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
• Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

PROSCIUTTO & GRUYèRE CROISSANTS RECIPE - (4.5/5)

Steps:

• make the pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you will be refrigerating the dough over night: Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Set aside. If you need to speed up your dough-making process or want to make sure your yeast is alive and well: Sprinkle yeast over the warm water and milk with a little bit of the sugar (I took 1/2 teaspoon from the 1 tablespoon) and let stand until the mixture starts to foam a little bit. Then, beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside. 2. Place a large bowl near your food processor. Then put the flour, yeast (if you haven't mixed it with the milk), salt and sugar in the processor, and give it one quick whizz just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little. You still want visible chunks of butter about least 1/2 inch in size - about 10 to 15 short pulses. 3. Empty the contents of the food processor into the large bowl, then add in the milk-egg mixture. Use your hands or a rubber spatula to mix the ingredients together, but don't overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days. (Note: If you have "bloomed" your yeast as noted in step 1, you can get away with two hours in the fridge at this step.) 4. To turn the dough into pastry, take it (or half of it - I find it easier to work with half the amount of dough at this step) out of the refrigerator, let it get to room temperature (or don't if you are pressed for time) and roll the dough out into a 20-inch square. (Note: Don't worry too much about inches here - just try to roll the dough out into a large square that is relatively thin. Also, you will need to lightly dust your work surface with flour and add more flour as needed to your rolling pin and board.) Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book. Roll the dough out again into a large square (mine always looks more like a rectangle), repeating the steps above 3 times. 5. Wrap the dough in plastic wrap, and put it in the refrigerator for 30 minutes (you can keep it in the refrigerator for up to 4 days, if you haven't already done so at the earlier stage), or refrigerate half to use now and put the other half in the freezer to use later. Note: If you are pressed for time, skip this 30 minute chill time. roll the croissants: 1. Roll the dough out again into a large square or rectangle. Cut the dough in half lengthwise and crosswise. Then cut each each of the four pieces created in half diagonally. (See pictures for guidance.) 2. Lay a piece of prosciutto or smoked ham over two-thirds (or more) of each triangle, leaving the pointed tip uncovered. Scatter the batons of Gruyère over top. Starting with the wide base of each triangle, carefully roll up each croissant, encasing the ham and cheese as you go. 3. Place the rolled croissants on a baking sheet lined with parchment paper and brush with the egg wash. Leave them to rise until they double in size, about 1 1/2 hours; they should then feel like marshmallow. Note: With both the cheese danishes and these croissants, it never looks as though the pastries have doubled nor does the texture of the dough feel as fluffy marshmallow. I just stick them in the oven after 1.5 hours regardless of how they look. 4. Meanwhile, about 30 minutes before they're ready to be cooked, preheat the oven to 350°F. Place in the oven and bake for 15 to 20 minutes or until puffy and golden brown.