I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
Desserts
Mini Puff Pastry Apricot Croissants
One sheet of puff pastry, one jar and twenty-five minutes of work: twelve mini croissants that look like they came out of a pâtisserie. The trick is to use very little Minnelea Extra Apricot Jam and to tuck the point underneath, so they stay closed as they bake. Flaked almonds, brown sugar and a hot oven. Eat them warm, within the first half hour.
Method
- Heat the oven to 200 degrees (400°F), conventional setting. Unroll the puff pastry on its paper, keeping it cold: if it warms up it loses its layers. Cut it in half lengthways to give you two strips.
- Cut 6 triangles from each strip with a base of about 6 cm, 12 in all. Use a sharp knife and a clean cut: a blade that drags seals the edges and stops the pastry rising.
- Put a scant teaspoon of Minnelea Extra Apricot Jam on the wide base of each triangle, leaving a centimetre clear at the sides. Go easy on the filling: that is the rule that decides whether the croissants stay closed or open up in the oven.
- Roll from the base towards the point without pulling tight, then tuck the point underneath the croissant: its own weight holds it down as it bakes.
- Curve the ends slightly into a crescent and space the croissants well apart on a lined tray: they spread sideways in the oven.
- Beat the yolk with the milk and brush the tops, taking care not to let it run down the sides (glaze running over the edges stops the pastry rising). Scatter over the flaked almonds and the brown sugar.
- Bake at 200 degrees (400°F) for 18 minutes, until puffed and golden underneath as well as on top. If the almonds darken too quickly, cover with a sheet of foil for the last 5 minutes.
- Straight out of the oven, glaze them if you like with a thin veil of gently warmed honey. Serve warm: the pastry is at its best in the first half hour.
Minnelea products for this recipe
The preserves used in this recipe.
• Not much jam, a scant teaspoon: it is the one real mistake you can make in this recipe. If it escapes, it caramelises on the tray and the croissants open up.
• The point goes underneath, not on top: it is the weight of the croissant that holds it in place.
• Brush the top surface only. Yolk running down the sides glues the layers together and the pastry won't rise.
• Storage: they are at their best freshly baked. The next day, 4 minutes at 180 degrees brings them back. They freeze raw and shaped: bake them from frozen, adding 3 minutes.
• Allergens: gluten, milk and dairy, eggs, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: without egg, brush with milk or a plant drink and accept a paler finish. With a square of dark chocolate tucked in beside the jam they turn into an afternoon snack.
• FoodPairing — the three pairings we scored: almond 9/10, rosemary 7/10, vanilla 6/10. Almond won: apricot and almond come from the same fruit — the kernel — and in the oven the toasted flakes pick up exactly the bitter notes of the jam. Rosemary is surprising and holds up well, but on a breakfast pastry it divides people; vanilla just adds sweetness.
• Plating: golden croissants on a ceramic tray, one cut open to show the filling, morning light. No icing sugar: it would cover the almonds.
A Minnelea recipe built around our Extra Apricot Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• The point goes underneath, not on top: it is the weight of the croissant that holds it in place.
• Brush the top surface only. Yolk running down the sides glues the layers together and the pastry won't rise.
• Storage: they are at their best freshly baked. The next day, 4 minutes at 180 degrees brings them back. They freeze raw and shaped: bake them from frozen, adding 3 minutes.
• Allergens: gluten, milk and dairy, eggs, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: without egg, brush with milk or a plant drink and accept a paler finish. With a square of dark chocolate tucked in beside the jam they turn into an afternoon snack.
• FoodPairing — the three pairings we scored: almond 9/10, rosemary 7/10, vanilla 6/10. Almond won: apricot and almond come from the same fruit — the kernel — and in the oven the toasted flakes pick up exactly the bitter notes of the jam. Rosemary is surprising and holds up well, but on a breakfast pastry it divides people; vanilla just adds sweetness.
• Plating: golden croissants on a ceramic tray, one cut open to show the filling, morning light. No icing sugar: it would cover the almonds.
A Minnelea recipe built around our Extra Apricot Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.