Ricotta Croissants

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Ricotta Croissants

Ricotta Croissants




Ingredients
Number of people
-
6
+

1 shortcrust pastry

1 jar of ricotta cheese

1 onion

fresh mint leaf

fresh basil leaf

100 g fresh or frozen spinach

1 egg + 1 yolk

Olive oil

Salt



Preparation
TOTAL TIME: 30 MIN
Preparation: 15 min
Cooking time: 15 min
Step 1
In a frying pan, brown the spinach in olive oil until it melts. A few minutes before the spinach is done, add the chopped onion and cook until golden brown. Set aside.
Step 2
In a small bowl chop the mint and basil (quantity according to taste), add the whole egg, a jar of ricotta cheese (250 g), salt (because the ricotta cheese is very bland). Mix everything together and add the spinach and onion. Mix again.
Step 3
Unroll the shortcrust pastry and make the circles with a glass if possible wide. Put a little of your mixture on one half of a circle and close the dough to create the small croissants.
Step 4
Brush the top of the croissants with egg yolk. Bake in the oven at 180°C (thermostat 6) for 15 to 20 minutes.
Step 5
Serve on a bed of salad as a starter with a few quail eggs as a side dish... it's a delight.
Step 6
Enjoy your meal!
I add my grain of salt



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