Whole wheat puff pastry croissants


Savory whole wheat puff pastry croissants are the ideal finger foods to serve at a buffet.

They are easy to prepare and are good both hot and cold.

The filling of these savory brioches is really tasty, consisting of spinach stir-fried with a little leek and soft cheese.

Sweet gorgonzola, taleggio or crescenza are fine.

To make these croissants even more rustic , we used the ready-made round whole wheat puff pastry .

The same filling also looks great inside a classic pastry, like the one we used for cheese puff pastry breadsticks and rustici with sausages.

If you are preparing them for a Happy Hour we advise you to take a peek at the appetizers section.

You will find different alcoholic and non-alcoholic cocktails such as non-alcoholic hugo.

Now we just have to turn on the oven and … Get the recipe!



How to prepare savory whole wheat puff pastry croissants:

We wash and dry the spinach and cut off the stems.

Pour the chopped leek into a pan with a little oil and let it brown.

Chopped leek in a pan

Add the spinach, salt and let it cook over medium heat with the lid on. The vegetables should be soft and dry.

addition of spinach

cooked spinach and leek

Once cooked, put them in a colander and crush them with a spoon, in order to eliminate excess water.

mash the spinach

Put the spinach and leek on a cutting board and then chop them with a knife.

spinach cut with a knife

Pour them into a bowl and add the Parmesan.

We mix well and if needed, add a pinch of salt.

Open the puff pastry roll and cut it, first into four wedges, then divide each wedge in half in order to obtain 8.

wedges of puff pastry

We make a small cut at the base of each triangle and three vertical cuts on each tip.

cuts to puff pastry

Make each triangle with a little spinach and bits of cheese.

stuffed croissants

We roll each triangle on itself, starting from the base to the tip.

rolled up whole wheat puff pastry croissants

Whole wheat puff pastry croissants

We place the croissants on a baking sheet covered with parchment paper.

Brush with milk and egg yolk and then sprinkle with some sesame seeds.

Whole wheat puff pastry croissants

We bake at 200° for about 20 minutes, or until they are golden.

Whole wheat puff pastry croissants

Anna’s advice:

If we do not have fresh spinach we can use about 80-100 gr of frozen ones.

By dividing the dough into 12 wedges we will have mini croissants.

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