A savory potato croissant with basil and pecorino cheese.
Author:Arianna Frea
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 minutes
Yield:41x
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.