Alpine slipper

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Alpine slipper

Alpine slipper

Number of people

8 slices of grison meat

60 g of beaufort

2 green peppers

4 tablespoons of fig jam

15 nuts

1 puff pastry dough

1 egg

Preparation: 5 min
Cooking time: 15 min
Step 1
Unroll the puff pastry on its parchment paper.
Step 2
Put 4 tablespoons of jam on one side of the puff pastry.
Step 3
Add the beaufort in thin strips, the minced meat of the grisons, the diced detailed peppers, and the crushed nuts.
Step 4
Fold and weld the edge by moistening with a little water.
Step 5
Brush the top of the croissant with an egg.
Step 6
Bake in the oven at 220°C (thermostat 7-8) and cook for 15 to 20 minutes.
Step 7
Serve hot or warm as an aperitif.
I add my grain of salt

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