Comfort Food & Drink: Easy Cheesy Croissants

Here at Bedfolk HQ, there's nothing we love more than a slow weekend morning accompanied by a delicious breakfast (in bed, of course). So, we’ve partnered up with foodie Gayle Chapman to bring you her simple yet super tasty, Easy Cheesy Croissants.

It's a slow weekend must-have that'll have your kitchen smelling like an artisan bakery... dreamy.

Gayle's top tip: prep the night before and simply pop in the oven for 25 mins in the morning (cue those extra-long lie-ins).

Ingredients 

Method

1. Preheat the oven to 220 (200 fan) and line two baking sheets with baking paper.

2. Cut six thin slices of tomato and set them aside, then finely dice the remaining tomato and microwave in a bowl with a pinch of salt on high heat for 40 seconds. Stir then add in the cornflour, stir again and then microwave for another 40 seconds.

 

It's all about the filling

3. Roll out the pastry and cut it into 6 equal squares. To assemble each croissant lay the pastry square in a diamond shape and place the cheese slice on the pastry square followed by two teaspoons of the tomato mixture along the centre. Lay a piece of bacon onto of the tomato so it sits diagonally touching the top and bottom corners and add a few bits of torn mozzarella. Fold in the sides so they are just overlapping.

 

4. Brush the pastry with beaten egg and then sprinkle over the Italian herbs. Finally, crown each croissant with a slice of tomato.

 

5. Bake in the hot oven for 25 minutes until crispy and golden. These are best eaten fresh and warm from the oven.

6. Tuck in!

Serving suggestions

• These are also great served for lunch with a side salad.
• They can easily be made vegetarian by omitting the bacon.
• If prepping the night before, assemble everything except the egg wash then cover and refrigerate. Lightly brush with beaten egg before baking.
• To reheat, place in a hot oven for a few minutes and enjoy.

Stay tuned for more delicious comfort food recipes.

Follow Gayle on Instagram.