Spinach and cheese croissants are an excellent idea to offer as an appetizer different than usual. It is also perfect as finger food in an appetizer buffet.
Puff pastry is stuffed with spinach, cheese and béchamel; then it is closed to form a croissant. So, let’s see how to prepare excellent savory croissants.
- 1 roll puff pastry
- 350 g spinach
- 100 g cheese
- béchamel to taste
- salt to taste
- 1 egg yolk
- 1 tablespoon milk
- poppy seeds
Let’s start the preparation of savory croissants from the filling.
Boil spinach for about 15 minutes in salt water. Once ready, squeeze the spinach to eliminate all the excess water.
Add the well-squeezed spinach in a bowl with some tablespoons of béchamel. Mix well.
Take the puff pastry and open it on the work surface area. Use a knife or a smooth-edged pastry cutter to divide the puff pastry into six wedges.
Fill with a tablespoon of the filling you have made before and some cheese cubes.
Roll up your wedge of puff pastry. Start from the base up to the tip, making sure that the latter is at the bottom. Fold the edges so as to seal the croissants well and to close inside the condiment perfectly.
Place the croissants on a baking sheet covered with baking paper. Brush them with a mix of egg yolk and a tablespoon of milk.
Add the poppy seeds on the surface and bake at 365°C your savory croissants for about 20 minutes. They must be golden brown on the surface.
Serve them warm.
Savory croissants keep well for a couple of days, at most. Store them in an airtight container.
Before serving again, heat them in a traditional oven or microwave. To appreciate them at best, however, consume them just baked.