Move over Hot Pockets, there’s a new sheriff in town. She’s bold, mouth-watering, and sure to leave you wanting more. This flavor journey starts with the bite of the flaky croissant, followed by the soft, crumbled and perfectly seasoned homemade paneer, finally finished off with the slight tanginess of lemon. It’s the perfect appetizer to make when hosting (hopefully soon), since you can prepare ahead of time and bake all at once. Please try it out and enjoy!
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
12 oz homemade paneer, or Store bought paneer soaked in hot water for 15 minutes and then crumbled
2 cans of Pillsbury croissant dough
Handful of washed and chopped cilantro
1/2 tsp blended jalapeños
1 tbsp blended ginger
1 tbsp blended garlic
1 tsp cumin seeds
1 cup chopped onions
1 blended tomato or tomato sauce
1/2 tsp Tumeric
1 tsp coriander powder
1 tsp Garam masala
1/2 tsp red chili powder
Dash of hing
1 tbsp lemon juice
Salt to taste
Egg (optional)
Instructions:
In a pan, add oil. Once hot, add cumin seeds until they begin to sizzle. Add onions, jalapeños, ginger, and garlic until fragrant (about 2-3 minutes).
Add Tumeric, coriander powder, Garam masala, hing, red chili powder, and salt to taste.
Sauté for 30 seconds, careful not to burn spices. Then add blended tomato or tomato sauce. Mix until separating from pan and we’ll blended.
Then, add crumbled paneer, chopped coriander leaves, and 1 tbsp of freshly squeezed lemon. Allow paneer to cool And preheat oven to 350•
Unroll croissant dough, and lay into separate triangles. Dollop one spoon of cooled paneer mixture into middle of croissant. Fold sides of triangle in, and roll towards top of triangle into a croissant shape.
Optional: Brush one beaten egg onto croissants for that golden brown color
Bake for 11-12 minutes
Enjoy!
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