- Thaw Cross Nature for 30 minutes.
- Cut in half and place each half in a paper liner. Makes sure that the widest part of the croissant is on the base.
- Press the standing croissant tip down.
- Place the paper liners on a tray and bake the product at 180ºC for 15-17 minutes.
- Once out of the oven, left to cool.
- Make a cut and introduce filling of choice with different savory ingredients.
Cross Nature (Ref. 01432)
- Tomatoe slices