HAM AND CHEESE STUFFED CROISSANTS

Preheat the oven to 180°.

Prepare the date paste: grind about 5-6 dates with a little water (let them stand in hot water for 2 minutes before grinding).

Mix well the ground almonds (100g), the whole oat flour (150g), the peanut butter (2 teaspoons), the EVOO (2 teaspoons), the date paste and the pinch of salt.

Beat 1 egg and 1 egg white (reserve the other yolk for painting the croissants) and add it to the mixture until it is well integrated.

The dough will be quite hard but easy to handle. We will knead it well until it forms a ball.

Roll out the dough on a baking paper... it is important to roll it out well, until it is VERY THIN (otherwise, the croissants will be too thick).

Cut the dough into triangles (the size you want the croissants) and fill with whatever you like 👉🏻 I opted for sweet ham and cheese: simply cut the slices of ham and cheese into smaller triangles than those of the croissants and place them on top of the croissants.

Once filled, fold the croissants and shape them: start with the wide part (the base of the triangle) until the croissant is well rolled, flatten a little on the sides (to prevent the filling from coming out) and shape the croissants into little horns.

Paint all the croissants well with the egg yolk that we had previously reserved and sprinkle chopped almonds on top (this is optional, but it gives a very rich touch and also looks much nicer aesthetically 😂).

Bake for 20 minutes at 180º.