Savory Basil & Ricotta Croissants

Although the croissant is French, this stuffed version leans towards Italy. Store-bought puff pastry is a great 'hack' for a quick but impressive appetizer. The softness of the ricotta and the scent of basil in the baked pastry radiate a true Mediterranean breakfast vibe.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 410 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Parchment paper
  • Baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Sesame

Instructions

1

Preheat the oven to 400°F (200°C). Keep the puff pastry in the fridge until the last moment.

Tip: The secret to puff pastry is cold butter layers. If it warms up, the butter melts out instead of creating steam to lift the dough.
2

Mix the ricotta, parmesan, crushed garlic, and chopped basil. Season with salt and pepper.

Tip: If the ricotta is watery, drain it in a sieve for a few minutes, otherwise it will make the dough soggy.
3

Cut the dough into triangles. Place a teaspoon of filling on the wider end.

Tip: Less is more – if you overfill, it will leak.
4

Roll up from the wide end towards the point. Tuck the point under the croissant so it doesn't open during baking.

Tip: Tucking the end under secures the shape.
5

Brush with beaten egg, sprinkle with sesame seeds, and bake for 20-25 minutes until golden brown.

Recipe FAQ

The filling leaked out, what should I do?
You likely used too much filling or didn't press the dough down enough at the edges. Ricotta moisture can also cause this, so it's worth draining it.

Ingredients

  • 1 lb Puff Pastry (refrigerated or thawed frozen)
  • 1/4 cup Fresh Basil leaves
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Parmesan Cheese (grated)
  • 1 clove Garlic
  • 1 large Egg (for egg wash)
  • 1 tbsp Sesame Seeds
  • 1 pinch Salt and Black Pepper