Cheats Pret a Manger Cheese and Bacon Criossants
When I first moved to London I distinctly remember my sister telling me to have a serious think about whether I wanted to try a Pret croissant or not, because much like Pringles, once you try one of these you’ll want more and more. Over the years they became one of my favourite office hangover breakfasts or a pick-me-up treat when I needed it - teamed with a coffee and a green smoothie I these set you up for the day like nothing else. While I have gotten used to lockdown life in many ways, there are some things I really miss and one of them is the Pret a Manger breakfast croissant is one of them!
There sadly isn’t a Pret super close to my house and there’s no way that I could claim it was an essential journey (no matter how strong the craving was!) so I decided that I should make some of my own, and I have to say I was pretty pleased with how they turned out.
INGREDIENTS
Serves: 6
Time: 30 minutes
1 Roll of puff pastry (you can, of course, make your own or use a block if you are so inclined but I like a sheet for ease and time)
2 Tomatoes
6 rashers of streaky bacon (the Pret ones use both ham and bacon but I don’t feel it needs both)
6 Slices of Emmental cheese
1 ball of mozzarella
2 tsp Italian herbs
2 tsp cornflour
1 egg, beaten
METHOD
Preheat the oven to 220 (200fan) and line two baking sheets with baking parchment.
Cut six thin slices of tomato and set them aside to decorate later. Finely dice the remaining tomatoes and microwave on high heat for 40 seconds and then give them a stir. Add in the cornflour, stir again and then microwave for another 40 seconds. Add seasoning and the herbs and set aside.
Roll out the pastry and cut into 6 equal-sized squares. To assemble, place the cheese slice on the pastry square so the corners align, then add two teaspoons of the tomato mixture and lay a piece of bacon onto each square so it sits diagonally touching two corners. Top with a few bits of torn mozzarella, another sprinkle of herbs and then it’s time to fold.
Put the pastry squares in front of you so they look like diamonds. Bring one corner into the centre and then bring in the other so they’re only just connected.
Brush each of the croissants generously with the egg and then place a thin slice of tomato on top. These are now ready for the oven.
Bake in the hot oven for 23-25 minutes until crispy and golden. These are best eaten fresh and warm from the oven.
