Cheat’s Croissants With Bacon, Cheese and Caramelised Onion
The ultimate croissant hack is here and it couldn’t be faster, easier or tastier.
- Makes : 6-8 |
- Difficulty: a little effort
- Prep Time : 60 mins |
- Cook Time : 40 mins
4 large red onions, sliced
a glug of olive oil
2 Tbsp (30 ml) brown sugar
3 Tbsp (30 ml) balsamic vinegar
salt and pepper
Bacon and Cheese
200 g Woody’s Streaky Bacon
4 x 250 g sheets of all butter puff pastry
1 Tbsp (15 ml) water
Add the butter and oil to a large frying pan over a medium-low heat. Add the onions and let them cook slowly stirring every so often. Around the 30 minute mark the onions should become soft. Add the sugar and balsamic and cook for another 10-15 minutes until jammy and caramelised. Season with salt and pepper and allow to cool completely. This is a slow process but yields an awesome jammy onion filling.
For the bacon, preheat the oven to 200 ºC. Lay the streaky bacon onto a foil-lined tray and bake for 20 minutes until crispy. Drain on some kitchen towel and allow to cool. Roughly chop the bacon.
Preheat the oven to 180 ºC. Slice the pastry sheets into equal size pizza slice shapes.
Lightly flour your work surface and lay a slice down with the point of the slice towards you. Grab the top two corners of the slice and gently stretch them out to elongate. Gently stretch the point of the slice to elongate slightly.
Add a small amount of caramelised onion to the top of the slice then add a little bacon and 2 cheese sticks. Fold the top of the slice over the filling and gently roll the slice into a sausage shape.
Pop the rolled croissant onto a baking paper lined baking tray and repeat this process until all your croissants are formed. Put the tray into the fridge for at least 15 minutes to firm up the pastry. Just before baking, whisk the egg and water in a small bowl then brush the croissants evenly with the mixture.
Bake for 30-40 minutes until golden brown. Best served warm right out of the oven – yum!