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
- 2 medium potatoes (about 11 oz)
- 1 3/4 cup (250 g) cake flour
- 4 1/2 tbsp (65 g) unsalted butter
- 2 1/4 tsp (11 g) instant yeast
- 2 tbsp - 1/4 cup full-fat milk
- 3 scant tbsp (40 g) grated Pecorino cheese
- Fresh basil leaves, chopped
- Olive oil, as needed (for the filling)
- Salt, to taste
- Ground pepper, to taste
- 1 egg yolk, for glazing
- White sesame seeds, for topping
- 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, then add the instant yeast and milk. Season with salt and ground pepper and knead until you get a stiff dough.
- On a floured surface, roll out the dough and cut into triangles about 3.9 inches (10 cm) wide and high.
- In a small bowl, mix the chopped basil with the grated Pecorino cheese and just enough olive oil to make a smooth, thick paste.
- Spread some of the basil-Pecorino mixture over each dough triangle, then roll it up starting from the base, pressing the tip gently to seal.
- Repeat with the remaining dough and filling.
- Arrange the croissants on a baking sheet lined with parchment paper and brush each one with the slightly beaten egg yolk.
- Sprinkle with white sesame seeds and bake for about 25 minutes, or until golden brown.
- 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