• Home
• Recipes
• Baking and desserts
• ’Nduja fennel pastries

’Nduja fennel pastries

• Edd Kimber

Published: September 16, 2020 at 10:16 AM

Save recipe

Makes 10

A little effort

Total time: 1 hr and 15 mins

+ Rising + Proving

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Edd Kimber shares a clever shortcut for making croissant-style dough, then gives it a spicy Italian twist

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try these savoury pastries then check out our croissant fillings and our croissant cinnamon buns. Edd says: "Making a croissant-style dough at home might seem daunting but it doesn’t have to be. The basic dough is easy – if you’ve made any simple bread dough you’ll be comfortable with this. The laminated butter element is kept simple by freezing then grating it over the rolled-out dough. It is quicker, easier and still produces a great result."

Find the best ingredients for this recipe with our guide on what is 'nduja and where to buy it.

Ingredients

Nutrition

CHEAT’S CROISSANT DOUGH

• 250g plain flour

• 250g strong white bread flour

• 2 tbsp caster sugar

• 15g fine sea salt

• 14g fast-action dried yeast

• 50g unsalted butter

  room temperature (for the dough)

• 250g unsalted butter

  frozen (for laminating)

FILLING

• 25g unsalted butter

• 1 tbsp fennel seeds

• 150g 'nduja

• 150g gruyère

  finely grated

• 8 slices prosciutto

• 5 tbsp sesame seeds

Nutrition: per serving

• kcal627
• fat43.6g
• saturates24g
• carbs43.3g
• sugars4.8g
• fibre2.2g
• protein14.2g
• salt2.6g

Ad

Method

• step 1

  To make the croissant dough, put the flours, sugar, salt and yeast into a large bowl and mix together so everything is evenly distributed. Make a well in the middle and pour in 265ml of lukewarm water and the room-temperature butter. Mix together to form a shaggy dough. Using either an electric mixer fitted with a dough hook, or by hand, knead the dough until smooth and elastic – this will take 7-10 minutes using an electric mixer or about 15 minutes by hand. Put the dough in a bowl, cover, and set aside for 45 minutes-1 hour or until doubled in size. Tip out the dough onto a worksurface, press into a flat rectangle and put this onto a baking-paper-lined tray. Cover and freeze for 30-40 minutes or until firm.

• step 2

  Remove the dough from the freezer and, on a lightly floured worksurface, roll out into a rectangle roughly 45cm x 25cm. Take the butter from the freezer and use a coarse grater to grate the butter evenly over the dough, leaving a 2cm border along one of the short edges. Starting from the uncovered border, roll up the dough into a big sausage. Press the sausage shape a little flat, cover and freeze for 20 minutes. Remove and roll out as before but into a 40cm x 20cm rectangle. Roll up as before, pressing flat before wrapping and chilling overnight.

• step 3

  When ready to make the pastries, prepare the filling. Heat the butter in a small pan until bubbling. Cook the fennel seeds for 1-2 minutes before adding the ’nduja, breaking up with a wooden spoon until a smooth paste has formed. Scrape this mixture into a shallow container and chill until thickened enough to be spreadable.

• step 4

  Meanwhile, take out the croissant dough and leave it at room temperature for 20 minutes before rolling out into a 40cm x 40cm square. Trim the edges to make a sharp-edged square. Spread the ’nduja mixture all over the dough, trying to spread it into as even a layer as possible. Sprinkle over the cheese, holding back a little for the top of the pastries, and then finish by laying on the prosciutto. Roll up into a tight sausage shape. Use your sharpest serrated knife to cut into 10 slices and put cut-side up onto a couple of baking-paper-lined trays. Sprinkle the pastries with the reserved cheese. Cover the pastries and set aside for 1-2 hours or until they are risen and feel puffy when you press the sides.

• step 5

  When you are ready to cook, heat the oven to 190C/fan 170C/gas 5. Brush the sides of the risen pastries with beaten egg and sprinkle with sesame seeds. Bake in the oven for 25 minutes or until golden brown. Cool on their trays to room temperature before serving. These are best served on the day baked but the rolls can also be warmed through in the oven to re-crisp the pastry, and they will keep in an airtight container for up to two days.

Check out more of Edd Kimber's bakes

Authors

Edd KimberBaking columnist

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue