Sardines are not always loved, because of their fishy smell and strong taste. However, they are so delicate and tiny that their flavor is well balanced in their size. Well prepared with a little of imagination, they are perfect component for any appéritf and appetizer. Stacy Shiff, writer and winner of the Pulitzer Price, found that sardines could replace any sophisticated dish. In Saint-Exupéry: A Biography she writes:
Fleury, invited to look up Saint-Exupéry in Casablanca after the memorable flight to Port-Etienne, did so at the first available opportunity. One afternoon he and the pilot were long savoring their noontime apéritif and returned to the Saint-Exupérys' apartment later than expected for lunch. Consuelo welcomed them graciously, but appeared crestfallen: they were late and her soufflé was ruined. They would have to make the best of tin of sardines. Fleury thought nothing about this incident until it was replayed under similar circumstances, down to the last detail.
Stacy Shiff, Saint-Exupery: A Biography.
Antoine de Saint-Exupéry was a French aristocrat, writer, poet and pioneering aviator, laureate of many literary awards. He is known for this novella "Little Prince" (Le Petit Prince).
Total Time: 25 min (or 1 h 5 min. if you use the frozen pastry sheet)
Prep: 10 min
Baking: 15 min
Thaw: 40 min (if you use the frozen pastry sheet)
Makes: 10-12 pieces
Level: Easy
Ingredients:
Prep: 10 min
Baking: 15 min
Thaw: 40 min (if you use the frozen pastry sheet)
Makes: 10-12 pieces
Level: Easy
Ingredients:
- 1 puff pastry sheet (you can buy it in the grocery store)
- 1 egg
- 1 tbs water
- 1/2 pear
- 1 can smoked sardines
Directions
1. If you have a frozen pastry sheet, thaw it at room temperature 40 min or until easy to handle.
2. Heat oven to 400 degree F.
3. Lightly grease a baking sheets or line with parchment paper.
4. Stir egg and water in small bowl.
5. Unfold pastry sheet on lightly floured surface. Brush with egg mixture.
6. Cut the pastry sheet into 4 (about 5-inch) squares.
7. Make diagonal cuts in each square.
8. Wash and cut the pear in half, then quarters, then cut out the core. Cut quarters in to tiny wedges.
9. Lay the croissant on the work surface with the larger side closest to you.
9. Place one edge of pear, small piece of the smoked sardine on the top of the larger side.
10. Roll the triangle all the way down its length until the pointed of the triangle is underneath the croissant.
11. Bake about 15 minutes or until golden.
12. Serve them warm.
1. If you have a frozen pastry sheet, thaw it at room temperature 40 min or until easy to handle.
2. Heat oven to 400 degree F.
3. Lightly grease a baking sheets or line with parchment paper.
4. Stir egg and water in small bowl.
5. Unfold pastry sheet on lightly floured surface. Brush with egg mixture.
6. Cut the pastry sheet into 4 (about 5-inch) squares.
7. Make diagonal cuts in each square.
8. Wash and cut the pear in half, then quarters, then cut out the core. Cut quarters in to tiny wedges.
9. Lay the croissant on the work surface with the larger side closest to you.
9. Place one edge of pear, small piece of the smoked sardine on the top of the larger side.
10. Roll the triangle all the way down its length until the pointed of the triangle is underneath the croissant.
11. Bake about 15 minutes or until golden.
12. Serve them warm.
