Croissant fourré

By Xenia Semenova

From the beginning I want to confess I am an oven person. Having a little oven or a toaster oven at home is my personal essential. When you have a turkey size oven it’s a survival bonus. 

I will always try to have in my fridge a croissant dough. You just shape it, cut it, fold it – put something inside and croissant fourré is on your la plate. A filled croissant – voila, super easy! 

Three ingredients that most people have are canned tuna, cream cheese, and tomato sauce. 

One can of tuna is usually for 20 little pieces of small croissant pies. You cut your dough into equal parts, triangles.  Slightly spread tomato sauce but don’t seep dough in it. There should always be a limit. Otherwise, it will be too wet. A teaspoon is a good thing to measure. It’s like 5 grams. So, on the tomato sauce, you put a teaspoon of tuna and cream cheese. You roll from the widest side to the end, keeping the filling inside with your pinkies. To make it shiny and golden cover it with egg yolk. 

Preheat your oven to 350 F for 10 minutes. Take a baking sheet and spread margarine, or you can also use baking paper, I use a silicone baking mat! 

When the oven is 350 Fahrenheit put your croissants in to bake for 15 minutes, do not open the oven! Check after the given time, the pies need to become golden brown. If it’s yellowish, leave for 5 more minutes and take it out. 

Remember if you even turn off the oven, it’s still the same heat for the next  

10-15 minutes. So, if you leave your food there, it will continue to cook. 

You can fill your croissant fourré with anything you love, but it’s always better to precook the ingredients. 

And bonne appetite!