- 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.
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.
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
Shopping List (0)
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
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