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Pesto Roll

With fresh pesto

Bakery Dairy Other

Pesto Roll - photo1 | Debic

Ingredients

Fresh pesto

200 g pine nuts

50 g rocket salad

1 branch of fresh basil

1 tsp coarse salt

½ tsp coarsely ground pepper

35 g olive oil

1 garlic clove

100 g Pecorino cheese, grated

200 g Mozzarella cheese, grated

Rolls

3500 g basic croissant dough

1000 g Debic Croisant butter Gold

Debic products used

Croissant Butter Gold 5x2KG

Preparation

Fresh pesto

Roast the pine nuts.

Blend all ingredients, except the olive oil.

Add the oil progressively.

Rolls

Prepare a classic croissant dough with the dough and the croissant butter. Give 3 single tours (3 x 3).

Leave in the fridge during 1 hour, minimum.

Stretch out the dough at 5 mm and 50 cm width.

Spread out the pesto on the laminated dough and sprinkle the grated mozzarella chees on top of it.

Roll both sides to the middle, in a form like glasses.

Cut pieces of 2 cm and place them on a baking tin, or store covered in the freezer.

Finishing touch

Ferment at 28 °C and bake at 215 °C during 20 minutes.

Recipe tags Bakery Dairy Other

debic for baker

debic for baker