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Dolcelatte croissants, fig & scallop skewers and smoked-trout & beetroot-hummus tortilla cups

  • Easy
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Dolcelatte croissants, fig & scallop skewers and smoked-trout & beetroot-hummus tortilla cups

Recipe Ingredients


  • 60g Dolcelatte or other soft blue cheese, room temperature
  • half a 320g sheet puff pastry (the sheet should be halved through the long edge)


  • 6 prosciutto slices
  • 24 small scallops
  • 1 tbsp sunflower oil
  • 4 fresh figs, each cut into 6 wedges
  • balsamic glaze, to drizzle
  • 24 cocktail sticks


  • 3 large flour tortilla wraps
  • ½ tbsp olive oil
  • 100g cooked beetroot (not in vinegar)
  • 125g cooked chickpeas (from a tin)
  • finely grated zest and juice of ½ a lemon
  • 1 small garlic clove
  • 1 tbsp creamed horseradish
  • 25ml olive oil
  • 100g smoked trout, skin removed, fish flaked
  • 1 tbsp finely chopped dill, optional
  • 1 tbsp pumpkin seeds, optional

Recipe Directions


Hands-on time: 20 minutes, plus chilling and cooling

Cooking time: About 20 minutes

Makes: About 18

  1. Line 2 baking trays with baking paper; set aside. Beat Dolcelatte in a bowl until smooth and easily spreadable.
  2. With a long edge of the puff-pastry sheet in front of you, spread the Dolcelatte over the pastry. (A spatula is best for this.) Cut pastry lengthways in half to make 2 strips.
  3. Working one strip at a time, cut strips into triangles (alternating triangle tips pointing up and down) – each triangle with a base about 4cm long. You should get about 9 triangles from each strip. Working with one triangle at a time, roll up from base to tip and bend ends in slightly to make a crescent shape. Arrange on prepared tray (making sure tip is down, so it doesn’t unravel). Repeat with remaining triangles, spacing apart on trays. Chill for 20 minutes.
  4. Preheat oven to 190°C. Cook croissants for 15 to 18 minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.
  5. EACH CANAPÉ: 200kJ, 1g protein, 4g fat (2g saturated), 3g carbohydrate (0g total sugars), 0g fibre.
  6. GET AHEAD: Prepare to end of step 3 up to a day ahead. Cover and chill. To serve, uncover trays; complete recipe.


Hands-on time: 15 minutes

Cooking time: About 5 minutes

Makes: 24

  1. Lay prosciutto slices on a board and slice each into quarters lengthways. Wrap each scallop in a length of prosciutto.
  2. Heat oil in a frying pan over a medium-high heat. Fry scallops for 2 to 3 minutes until prosciutto is crisp.
  3. Skewer a fig wedge and scallop on each cocktail stick. Drizzle with balsamic; serve.
  4. EACH CANAPÉ: 140kJ, 5g protein, 1g fat (0g saturated), 1g carbohydrate (1g total sugars), less than 1g fibre.
  5. GET AHEAD: Complete step 1 up to a day ahead. Cover wrapped scallops in clingfilm; chill. Complete recipe to serve.


Hands-on time: 25 minutes, plus cooling

Cooking time: About 10 minutes

Makes: 24

  1. Preheat oven to 200°C. Stack tortilla wraps and use a round cutter roughly 5,5cm across to stamp out eight circles (so you have 24 in total). Brush circles with oil, season lightly and press each firmly into a mini muffin tin. Cook for 5 to 8 minutes until crisp and golden. Cool in tin.
  2. Meanwhile, make the beetroot hummus. Whizz beetroot in a food processor until finely chopped. Add chickpeas, lemon zest and juice, garlic and horseradish. Whizz until smooth. With the motor running, gradually add the olive oil until smooth and blended. Season to taste.
  3. To serve, fill cooled tortilla cups with beetroot hummus, top with flaked smoked trout and a grinding of black pepper. Garnish with dill and pumpkin seeds, if using.
  4. EACH CANAPÉ: 160kJ, 2g protein, 2g fat (0g saturated), 4g carbohydrate (1g total sugars), 1g fibre.
  5. GET AHEAD: Store unfilled cooled tortilla cups in an airtight container at room temperature for up to 3 days. Make beetroot hummus up to 3 days ahead; cover and chill. Assemble up to 1 hour ahead, and keep loosely covered in fridge until you’re ready to serve them.

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