Ingredients
Ingredients
- 2 Tbsp neutral oil
- 1 medium onion, diced (1 cup)
- 1 tsp paprika
- 12 oz assorted deli meat
- 2 Tbsp spicy brown deli mustard
- ¼ cup honey mustard
- salt
- 1 package (6 discs) malawach dough, semi defrosted
For the garnish:
- 1 egg, beaten
- sesame seeds
Instructions
- Preheat the oven to 400°F.
- Using a 10-12-inch skillet, warm the oil over a medium flame. Add the onions and stir until coated with oil. Sauté 5-7 minutes until onion starts to turn translucent. Sprinkle in paprika and cook for another 10 minutes, until onions are tinted red with golden edges.
- While the onions are cooking, dice the deli meat into small pieces — roughly the size of a pinky nail. Set aside.
- Unwrap the discs of dough and place on parchment paper. Using a pizza cutter or sharp knife, cut each disc into 6 wedges. Separate the wedges and line up on the parchment paper.
- Add the mustards and deli meat to the pan, stirring to combine. Let cook for 2- 3 minutes to thicken. Allow to cool slightly.
- Place 1 heaping Tbsp of the filling on the widest part of the dough triangle. Roll up, making sure to keep filling encased. Tuck the pointed end of the triangle underneath, creating a croissant shape.
- Arrange croissants on a parchment-lined baking sheet. Brush with egg and sprinkle with sesame seeds.
- Bake at 40°F for 20-25 minutes, until deeply golden and slightly puffed. Cool for 5 minutes before arranging on a serving platter.
Notes
- The filling can be made two days ahead of time and refrigerated in an airtight container.
- The filled croissants can be frozen raw. Egg wash and bake directly from frozen, adding 5-7 minutes to baking time.
- Leftover baked croissants can be frozen. Reheat in a 350°F oven (or toaster oven) until warmed through.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mizrahi