Description
These savory croissants are infused with the flavors of fresh basil and Pecorino cheese, offering a delightful twist on a classic pastry.
Ingredients
Units
Scale
- 2 medium potatoes (about 11.2 ounces)
- 1 3/4 cup (250 g) cake flour
- 4.5 tablespoons (65 g) unsalted butter
- 2.2 teaspoons (11 g) instant yeast
- 3 scant tablespoons (40 g) grated Pecorino cheese
- Fresh basil leaves, chopped
- Salt, to taste
- Water, for boiling
Instructions
- Preheat your oven to 350°F (180°C).
- Wash and peel the potatoes, then cut them into chunks.
- Cook the potato chunks in salted boiling water until tender, about 15-20 minutes.
- Drain the potatoes and mash them using a potato masher, collecting the pulp in a large bowl.
- Add the butter to the warm potato pulp and mix until the butter has melted and is fully incorporated.
- Sift the cake flour into the potato mixture and add the instant yeast. Mix until a dough forms.
- Fold in the grated Pecorino cheese and chopped basil leaves, mixing until evenly distributed.
- On a floured surface, roll out the dough and shape it into croissants.
- Place the croissants on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25 minutes or until the croissants are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Notes
For a stronger basil flavor, add more chopped basil leaves. These croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes before serving to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 30