Whole wheat puff pastry croissants recipe

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

Add the spinach, salt and let it cook over medium heat with the lid on.

Chop the cooked spinach and leek, pour them into a bowl and add the cheese. Mix well and taste to understand whether to add a pinch of salt again.

Open the puff pastry roll and cut it into eight wedges.

Put on each triangle a piece of cheese and a little spinach.

Roll up each triangle starting from the base to the tip, making sure that the filling does not come out.

Place the croissants on a baking sheet covered with parchment paper.

Brush them with milk and egg yolk, then sprinkle them with sesame seeds and bake at 200° for about 15-20 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens