Cheese & Jalapeño Popper Croissants
We're rather partial to Jalapeno Poppers aka ABTs so when we saw some slightly different versions of one of our favourite snacks to cook on the Egg, this inspired the Cheese & Jalapeño Popper Croissants!
No doubt, Nic's golfing buddies will soon be enjoying these snacks on the golf course!
As always, to keep this simple, we've used pre-rolled ready made puff pastry.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 x Jus-rol puff pastry (makes 6)
- 1 egg, beaten, to seal the pasties and Egg wash them
For the filling
- 125g cream cheese
- 125g mature cheddar, grated
- ½ tsp garlic powder
- ½ tsp onion salt
- 1 jalapeño, deseeded and finely chopped
- 2 tsp Vadasz Hot & Sweet Jalapeño Relish, drained, optional
Method
For the filling
- Add all your filling ingredients to a bowl, and mix gently to combine.
To make the croissants
- Take your pastry out of the fridge and let it warm a little.
- Preheat your Egg to 220°C with your ConvEGGtor basket feet up, stainless grid on top, and a baking stone on top of that.
- Unroll your pastry and lay it horizontally with the longest edge towards you. Cut the pastry in to 3 equal pieces. Cut each piece, corner to corner to make triangles (see 08:06 on video)
- Add about a heaped teaspoon of filling to the wide end of each triangle.
- Brush the pointed the end of the triangle with a bit of egg wash.
- Roll the pastry from the wide edge to the narrow edge to form your croissant shape.
- Transfer the croissant on to a piece of baking parchment, about the size of the baking stone.
- Egg wash the tops of the croissants.
- Using a metal tray, transfer the baking parchment and pasties to your Egg.
- Cook for about 13 minutes. If you see the filling leaking out of a pasty, they're done.
- Transfer to a wire rack to cool. Be careful as the middle will stay hot for longer than you think.
They should look golden when they're cooked.