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Potato croissants recipe of 10-01-2015 [Updated on 29-08-2018]
I saw the recipe for potato croissants on the Facebook group of Misya's recipes and immediately I felt like trying them too. This time I chose the oven cooking for these croissants and I liked them a lot although I think the frying does it more justice, and of course I would say;)
The only care you must have for the preparation of the dish is the choice of the potatoes which must be yellow-fleshed, those not very watery to be clear, then for the rest they are very easy to do. Friends my holidays in Dubai are over, I return home with the sun in my heart and with a new culinary love, I have tasted delicious dishes, the Arab cuisine is really fantastic. Well I greet you and leave you to today's recipe, kisses to those who pass through here.
How to make potato croissants
Boil the potatoes for 30 minutes
Peel the potatoes, mash them in a potato masher and collect the puree in a bowl.
Add the salt, Parmesan and flour, and form a soft but not sticky dough
Roll out the dough on a floured surface forming a circle and divide it into wedges with a knife.
In the center of each wedge put a piece of provolone and a little ham
Roll each wedge on itself, giving it the shape of a croissant.
Put the potato croissants on a baking sheet covered with parchment paper and bake in a preheated oven at 200 ° C for about 15 minutes.
Alternatively, fry the croissants in plenty of hot oil, brown them and drain them on a sheet of absorbent paper.
Serve the croissants hot