Looking for something different to serve with your holiday dinner this year other than boring crescent rolls or hot cross buns? These rosemary and gruyere croissants have delicate puff pastry swirled with creamy butter, melted gruyere cheese and just a hint of rosemary and black pepper. They literally melt in your mouth and present beautifully. They would even be great as an appetizer for your New Year’s Eve party!
1 cup gruyere cheese, grated
4 tablespoons butter, softened
2 tablespoons fresh rosemary
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon water
1 package puff pastry dough, thawed
1) Place the rosemary, salt, and pepper in a spice mill and grind until a fine powder remains.
2) Transfer the spice powder to a small bowl with the softened butter and mix until smooth.
3) Roll the pastry dough out onto a lightly greased flat surface and spread the butter across the entire surface.
4) Sprinkle the grated gruyere on top of the butter and gently roll the dough into a log.
5) Wrap the dough in saran wrap and place in the freezer for 10 minutes until firm.
6) Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
7) Remove the dough from the freezer and with a very sharp knife, slice the dough into 1/2-inch slices. Place the slices on the parchment paper about an inch apart.
8) Combine the egg with the water and brush the egg wash over the tops of each dough slice.
9) Place the baking pan in the oven and cook for 18-20 minutes, until the croissants are browned.
10) Remove the pan from the oven and allow the croissants to cool for 5 minutes. Store any remaining croissants in a tightly sealed container.