Tomato Thursday: Croissants

In Finland croissant is called sarvi (horn) because of it’s shape. They can be flaky or more like bread rolls. They be filled with nearly anything, but ham, cheese and chocolate are probably most popular fillings.

horns

Tomato and Leek Croissants

filling: 
8 cm piece of leek
2 garlic cloves
2 tbsp oil
3 big tomatoes
1 tsp oregano
1 tsp thyme
½ tsp sugar
salt, pepper

dough:
2 dl soy milk or other plant based milk
25 g yeast
½ tsp salt
1 dl barley flour
5,5 dl wheat flour
100 g margarine, room temperature

sesame or poppy seeds

Chop the leek and garlic. Heat the oil in a pan and sauté leek and garlic 5 minutes. Chop the tomatoes, you can also scald them before chopping if you want to. Add tomatoes herbs and sugar to the pan and continue sautéing until tomatoes are a bit mushy and there’s not much liquid left. Allow to cool a bit.

Warm the milk and add yeast and salt. Stir until dissolved. Add barley flour and 5 dl wheat flour and stir to combine. Add margarine and knead, add little more wheat flour if needed. Roll half of the dough into a circle, about 30 cm diameter. Cut into 6 sectors, or 8 if you want to make smaller croissants. Put couple of teaspoons of tomato filling on each sector and roll them starting from the wider end and shape them as croissants. Repeat with the other half of the dough. Put croissants on baking sheet and cover with a towel, allow to rise 10-20 minutes. Brush with water and sprinkle sesame or poppy seeds on top. Bake 10-15 minutes in 225 Celsius degrees.

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One comment on “Tomato Thursday: Croissants

  1. ameyfm says:

    yum! I haven’t had a croissant in soooo long – and I certainly haven’t had a savory croissant in much longer. In Italy they also call them “horns” and there you can get them filled with jam. But a tomato leek filling sounds really delicious!

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