So yeah…I told you all about how motivated I was in Stage I of our lockdown. Just an amazing little cleaning whirlwind. Full of energy, and raring to beat everything into a shining perfection of organization. Well, that anomaly has passed and I’ve moved into Stage II – complete lethargy. There is definitely still a lot that could be cleaned and organized around here, it isn’t like I’ve run out of things to do. It is just at this point I don’t really care to do them. I mostly just get up in the morning and start reading all of the depressing news from around the world. And even once I tear myself away from the old computer, I obsessively go back to those news sites again and again throughout the day to check for updates. Definitely not good. As a fun diversion, I’m trying to refocus on planning a trip for us when this is over.
And speaking of trips, I have a bunch of blogs in the works from trips we’ve taken in the past which I have yet to write up. You know the thing, the Husband and I take a trip and then I will cook up a recipe which is inspired from the locale and share that along with some lovely photos. I also give you recommendations for accommodations, activities, restaurants and tours, should you be inspired to visit on your own. you can see the ones I’ve done previously by clicking on “Travels” in the top navigation bar. So be on the look out for a few of those in the future. But for today, I would like to share this amazing recipe for Spinach Croissants!
Remember back in February when I told you all about those scrumptious Fruit Filled Morning Buns?
These Spinach Croissants are also made with Baker’s Croissant Dough. This type of dough is a yeasted laminated dough. Basically you mix up a yeasted dough, roll it out and place a layer of butter on top of it. You then enclose the butter within the dough and proceed to roll it out and fold it over and over again. This creates a dough which has multiple alternating layers of dough and butter. The butter evaporates when baked and that is what forms all those lovely flaky layers in a croissant.
Once the dough is ready, rather than filling it with anything sweet, these little devils are stuffed full of a savory filling made up of spinach, cheeses & roasted red peppers. And no meat in sight, so perfect for Meatless Monday.
These Spinach Croissants are amazing! That buttery, flaky pastry dough simply melts in your mouth and the savory filling is just delicious. These croissants are conveniently portable and are great at room temperature but also crisp up well if you are reheating them. While it is a bit time consuming to make up that laminated dough, it is 100% worth it! Make a batch up today!
recipe from: Sift Magazine Holiday 2018 issue: King Arthur Flour (and here)
For the Pastry:
- 1/2 recipe Baker’s Croissant Dough (detailed below)
For the Filling:
- 1 Tablespoon (14 grams) Olive Oil
- 3/4 cup (3 3/4 ounces/106 grams) diced onion
- 10 ounces (283 grams) chopped frozen spinach, thawed and well drained
- 1/2 cup (3/4 ounce/21 grams) fresh bread crumbs
- 1/2 cup (2 ounces/57 grams) crumbled feta
- 1/2 cup (1 3/4 ounces/50 grams) grated parmesan cheese
- 1/4 cup (2 ounces/57 grams) diced roasted red peppers
- salt and pepper to taste
For the egg wash:
- 1 large egg beaten with 1 Tablespoon water
For the Filling:
In a large skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until translucent (about 5 minutes). Add the spinach and bread crumbs and stir until well combined. Remove from the heat, transfer to a bowl, and let cool to lukewarm.
Stir in the cheeses and peppers and season with salt and pepper.
Note* This amount of filling is enough for a full batch of the Baker’s Croissant Dough. So, you can either use all of the dough, halve the filling ingredient or just save the other half of the filling for later. The spinach filling is great as a topping for pizza as well!
Line two baking sheets with parchment.
Roll the dough into a 12″ x 18″ rectangle. Trim 1/4″ of dough from the edges; this will give you a higher puff in the oven.
Cut the dough in thirds in both directions, to make nine 4″ x 6″ rectangles. Place 2 tablespoons of the filling on one side of each rectangle.
Fold the dough over twice to enclose the filling, with the seam ending up on the bottom. Press the croissant down slightly to flatten it.
Place the croissants on the prepared baking sheets and let them rise for 1 to 1 1/2 hours at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain.
Partway through the rise time, preheat the oven to 425°F.
When the croissants are not quite doubled, brush with the egg wash and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 15 minutes more, until the croissants are a deep golden brown, even where the dough overlaps (that’s where you want to look when checking for doneness).
Remove from the oven and cool on a rack for 20 minutes before serving. Watch out, the filling will be hot!
Store, wrapped in the refrigerator, for up to two days. Refresh for 10 minutes in a 350°F oven before serving.
Baker’s Croissants Dough
For the dough:
- 2 large eggs + enough warm water to make 2 cups (454g) of liquid
- 1/4 cup (50g) sugar, divided
- 5 1/2 to 6 cups (659g to 723g) All purpose Flour
- 2 1/4 teaspoon instant yeast
- 2 tablespoons (28g) butter, melted
- 1/2 cup (71g) Bakers Special Dry Milk or nonfat dry milk, optional
- 1 scant tablespoon salt
- 1 teaspoon vanilla extract (optional; for sweet pastry)
For the Butter:
- 1 7/8 cups (425g) unsalted butter, cool to the touch
- 3/4 teaspoon salt
- 1/2 cup (60g) All purpose flour
For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.
Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
Laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12″ square.
Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
Useful links for Kitchen Tools & Ingredients for Spinach Croissants: