Simple, savory Sausage Stuffed Croissants make a nice do-ahead appetizer or tea time treat, but they're on my radar right now as Ramadan fare. I was first introduced to them by a sister-in-law, who prepared them with popular Moroccan selections of Merguez sausage and Edam cheese. You can, of course, dress them up further, but the combination of spicy meat and buttery, flaky dough offer enough contrast of flavors and textures that I see little reason to fuss over additional fillings.
Starting with frozen puff pastry dough will save you the prep work of making homemade pate feuilletee, although I much prefer the homemade pastry to the supermarket brands I've tried in Morocco. You can also opt to use?leavened croissant dough.?I've made the stuffed croissants using both doughs, and the results are equally delicious.
Photo ? Christine Benlafquih
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