Basil and pecorino croissants

A savory potato croissant with basil and pecorino cheese.


  • 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


  1. Heat oven to 350° F (180°).
  2. Wash, peel potatoes, cut them into chunks and cook in salted boiling water.
  3. Drain, place into a potato masher and collect the pulp in a big bowl.
  4. Add butter, sifted flour, yeast, milk, salt and pepper and knead until you get a stiff dough.
  5. On a work surface, roll out the dough and get triangles with a knife, about 3.9 inches (10 cm.) in width and height.
  6. Wash basil leaves, dry, and cut them very finely.
  7. In a bowl, mix chopped basil with grated Pecorino and necessary oil to get a fairly smooth, stiff cream.
  8. 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.
  9. Repeat until no dough and filling remain.
  10. Line a baking sheet with parchment paper, arrange the croissants, and brush with egg yolk, slightly beaten.
  11. Sprinkle with sesame seeds and bake about 25 minutes or until golden brown.
  12. Let cool and serve.
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