Ingredients

Method

• 2 x 250 g sheets Woolworths frozen all-butter puff pastry
• Woolworths German mustard, for spreading (optional)
• 1 slice Woolworths Ile De France brie
• 1 slice Woolworths black pepper Cheddar
• 1 slice Woolworths red & green bell pepper Cheddar
• 1 slice Woolworths truffle flavoured hard medium fat Cheddar
• 1 slice Woolworths provolone cheese
• 1 slice Woolworths salame Napoli
• 1 slice Woolworths salame Milano
• 1 slice Woolworths prosciutto crudo
• 1 free-range egg, beaten
• 1 T milk, for brushing
• sesame seeds, for sprinkling

Method

Ingredients

1. Preheat the oven to 180°C. Thaw the pastry sheets slightly. While they’re still cold and slightly frozen, place one sheet on top of the other between two sheets of baking paper. Roll out so they stick together and the pastry is thin enough to cut out a circle the size of a dinner plate. Cut out a circle and trim off any excess pastry.

2. Place the pastry circle in the freezer for 15 minutes. Remove from the freezer and carefully cut the circle into quarters, then cut each quarter into 3 triangles. Place 6 triangles in the fridge to keep cold while you work on the others.

3. To assemble the croissants, gently pull on the pastry triangles to spread them out a bit. Spread with mustard if using.

4. Place a slice of your favourite cheese in the middle, folding it over to fit on the pastry. Add a slice of prosciutto or salami and fold to fit, then carefully roll up the pastry using your fingertips.

5. Place the finished pastry rolls in the freezer until you have made all of them. Freeze for 10 minutes, brush with egg, sprinkle with sesame seeds and bake for 30–40 minutes until puffed up and golden.

Browse more cheese recipes here. 

Photography: Shavan Rahim
Recipes and production: Hannah Lewry
Food assistant: Emma Nkunzana

Try Woolworths' imported and local cheese slices. Add provolone, Brie or flavoured Cheddar slices to sandwiches, cheeseboards or pastries. For something saltier, go for classic cold cuts such as prosciutto, or try Woolworths' salame Milano and Napoli, imported from Italy. Salame Milano is made in northern Italy using a combination of finely ground lean and fatty pork and spices. It’s matured for a minimum of six months for a sweet, delicate flavour. Its cousin, salame Napoli, originates in Naples and is slightly spicier. It’s lightly smoked and matured for at least six months. Similar to prosciutto, the salame is sliced to showcase its rich, earthy flavour. Whatever your favourite, you’re guaranteed the best quality and flavour. 

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