For many Moroccan families I know, mini-danish and croissants are a better choice than big versions. We like to vary the serving dish and have a bit of each, which is kind of impossible with a big chuncky croissant, pain aux raisins or au chocolat. The same thing is valid for the quiches and savoury rolls..
In Ramadan, this logic of doing thing is applied all the way through Iftar/Ftour. However, in Ramadan, there is always leftovers. We spend the day craving for things and have large spreads of food on the table, only to end up eating a bit of it, but comes the time to eat: your stomach eats way less than your eyes, that's an expression to define what really happens..
Stale croissant can be used in many ways, one of them is to make mini-sandwiches and serve them for Sohour or the next Iftar. This idea came from the French-inspired things we find in some of our bakeries.
I'm giving the measurements and the combinations as a guideline. Feel free to adjust to your liking.
Prep: 15 min
- 6 all butter mini-croissants, stale
- 80 g of cold cuts slices (Smoked turkey, mortadella, Moroccan cacher)
- 80 of sliced cheese, soft or hard (Camembert, Brie, Edam, Gouda...)
- 2 tbsps of gherkins, sliced thin
- 1 tbsp of mayo
- 1 tbsp of cream cheese or Jben
- 1/2 tsp of mustard
- Ground black pepper
- A handful of lettuce leaves
Cut the croissants through in half. Place them all in a non stick frying pan or a baking sheets (inside facing the pan). Heat for 1 minute in the pan and about 3 minutes in a preheated oven at 220 degrees.
Set aside to cool.
In the meantime, mix the mayonnaise, cream cheese and mustard. Spread one side of the croissant with it.
Layer the lettuce, the cheese and the cold cut. Finish with the gherkins and a sprinkle of black pepper.
Place the top of the croissant. Press a bit. Do the same for each croissant.
Place all these sandwich-croissants in a plate and cover with a cling-film. Place in the fridge for a hour and serve later.
Some people sprinkle the croissant with grated cheese and pass them for a minute under a grill before serving..I just serve them at room temperature or slightly cooled.