Description
A savory potato croissant with basil and pecorino cheese.
Ingredients
Scale
- 2 potatoes, medium size (about 11.2 ounces)
- 1 ¾ cup (250 gr.) cake flour
- 4.5 tablespoons (65 gr.) unsalted butter
- 2.2 teaspoons (11 gr.) instant yeast
- 3 scant tablespoons (40 gr.) of grated Pecorino cheese
- 2 generous teaspoons (10 gr.) fresh basil leaves
- 2 tablespoons – ¼ cup full fat milk
- 1 egg yolk to glaze
- salt
- ground pepper
- white sesame seeds
Instructions
- Heat oven to 350° F (180°).
- Wash, peel potatoes, cut them into chunks and cook in salted boiling water.
- Drain, place into a potato masher and collect the pulp in a big bowl.
- Add butter, sifted flour, yeast, milk, salt and pepper and knead until you get a stiff dough.
- On a work surface, roll out the dough and get triangles with a knife, about 3.9 inches (10 cm.) in width and height.
- Wash basil leaves, dry, and cut them very finely.
- In a bowl, mix chopped basil with grated Pecorino and necessary oil to get a fairly smooth, stiff cream.
- Sprinkle the top of dough with some cheese and basil mixture and roll up, starting from the base of the triangle, pressing the tip a little bit, to seal.
- Repeat until no dough and filling remain.
- Line a baking sheet with parchment paper, arrange the croissants, and brush with egg yolk, slightly beaten.
- Sprinkle with sesame seeds and bake about 25 minutes or until golden brown.
- Let cool and serve.
- Prep Time: 20 mins
- Cook Time: 25 mins