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
3500 g basic croissant dough
1000 g Debic Croisant butter Gold
Roast the pine nuts.
Blend all ingredients, except the olive oil.
Add the oil progressively.
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.
Ferment at 28 °C and bake at 215 °C during 20 minutes.