Good Housekeeping UK

Dolcelatte croissants

Name: Dolcelatte croissants
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 serving(s)
Ingredients: 60 g Dolcelatte, room temperature; Half a 320g sheet puff pastry (the sheet should be halved through the long edge)

Warning - these cheesy morsels are addictive!

By The GH Kitchen TeamPublished: 05 December 2016

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Yields:

18 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

Ingredients

60 g Dolcelatte, room temperature
Half a 320g sheet puff pastry (the sheet should be halved through the long edge)

Directions

1. Step 1
  Line 2 baking sheets with baking parchment; set aside. Beat Dolcelatte in a bowl until smooth and easily spreadable.
2. Step 2
  With a long edge of the puff pastry sheet in front of you, spread the Dolcelatte over the pastry (a spatula is best for this). Cut pastry lengthways in half to make 2 strips.
3. Step 3
  Working one strip at a time, cut strips into triangles (alternating triangle tips pointing up and down) – each triangle with a base about 4cm (1½in) long. You should get about 9 triangles from each strip. Working with one triangle at a time, roll up from base to tip and bend ends in slightly to make a crescent shape. Arrange on prepared sheet (making sure tip is down, so it doesn’t unravel). Repeat with remaining triangles, spacing apart on sheets. Chill 20min.
4. Step 4
  Preheat oven to 190°C (170°C fan) mark 5. Cook croissants for 15-18min until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.

Per Serving:

Calories: 47
Fibre: 0 g
Total carbs: 3 g
Sugars: 0 g
Total fat: 4 g
Saturated fat: 2 g
Protein: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time