The pastry brioches are good both salty and sweet – Italian Cuisine


For a snack among children or for a super tasty finger food, the puff pastry brioches are a masterpiece of taste.

Fresh, crumbly, super delicious: le puff pastry brioches bring a touch of French atmosphere in our menu, are perfect to serve as a snack for children, filled with fruit jams or chocolate creams, or finger food if stuffed with meats, cheeses or savory pates. They are prepared in no time, you can do in many versions, always like everyone!

Puff pastry ready: you can!

If you are not a fan of "homemade" and, above all, if you do not have a lot of time available, get yourself guilt-free from the ready-made dough: on the market you will find several types, even gluten free for intolerant people. Better if rectangular, easier to cut and without waste! If instead you want to get your hands in the flour, try this version of puff pastry.


Let's get to work!

Take a rectangle of puff pastry, spread it well on the floured table and divide it in half lengthwise, using a sharp knife. Brush one with a little water, then overlap the two rectangles and divide them into many triangles with base of 8 cm. At this point you are ready for fill your puff pastry brioches, with both sweet and savory fillings. The important thing is not to overdo the filling, because otherwise it would escape. Then remember to arrange the ingredients at the base of the triangle. Once this operation is done, roll the dough to the tip of the triangle and place all the brioches on a baking sheet covered with baking paper. Brush with a beaten egg yolk and cook at 180 degrees for 25 minutes, then let it cool a few minutes before serving.

Jams, chocolate, vegetables, meats and creams

To fill the brioches you can really go crazy. For the sweet version you can opt for jams of all tastes or for the classic custard, hazelnut or chocolate. In the case of jam, the filling can be done before cooking, for chocolate, hazelnut or custard creams it is better to stuff the croissants once cooked. If instead you prefer salty taste, the filling should be done after cooking. You can choose from Ham Mousse, of shrimp, of salmon, or cream of cream and champignon, but also avocado and shrimp. All the cold cuts, thinly sliced ​​and accompanied by sauces like mayonnaise, rose sauce or mustard. For those who love cheese, prepare robiola cream with chives or fennel, ricotta and turmeric, or mascarpone and ginger. Vegetables in oil or on the grill complete the chances.

In the tutorial some ideas for your brioches!

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