Spinach and ricotta crescent bun
Looking for a delicious and flaky treat? Try our Spinach and Ricotta Crescent Buns! Made with a flavor-packed mix of fresh spinach, creamy ricotta, cheddar, and feta cheeses, sweet red peppers, and aromatic spearmint and dill, all wrapped in buttery, tender dough. Perfect for brunch or a tasty snack, these savory buns are sure to become a favorite!
- 23 May 2024
- Cook time 35 min
- Prep time 390 min
- 8 Servings
- 14 Ingredients
Spinach and Ricotta Crescent Buns are a delightful fusion of flaky pastry and a rich, cheesy filling. These buns are perfect for a special breakfast, brunch, or even as a savory snack. With a combination of three different cheeses, fresh spinach, and aromatic herbs, this recipe is sure to impress.
Ingredients:
Instructions:
1. Activate the Yeast: Warm the milk until it is lukewarm (about 100°F or 37°C). Add the yeast and sugar to the milk and stir well. Let the mixture sit for about 5-10 minutes, or until it becomes frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt.
3. Form the Dough: Add the frothy yeast mixture to the flour mixture. Mix until a dough forms.
4. Incorporate the Butter: Add the butter to the dough and knead until it becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a clean, damp cloth and let it rise for about 1 hour, or until it doubles in size.
1. Cook the Vegetables: In a medium skillet over medium heat, sauté the shallots until they become translucent. Add the red peppers and spinach and cook until the spinach is wilted. Remove from heat and let it cool.
2. Combine Fillings: In a medium mixing bowl, combine the cooked vegetables, cheddar cheese, ricotta cheese, feta cheese, spearmint, and dill. Mix well until the ingredients are evenly distributed.
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a large rectangle about 1/4 inch thick.
3. Cut and Fill the Dough: Cut the dough into triangles (as you would for traditional crescent rolls). Place a generous spoonful of the filling onto the wide end of each triangle.
4. Roll the Buns: Starting at the wide end, roll each triangle up towards the narrow point, enclosing the filling. Bend the ends slightly to form a crescent shape.
5. Arrange on Baking Sheet: Place the crescent buns on a lined baking sheet, leaving some space between each bun. Cover them lightly with a cloth and let them rest for 15 minutes.
1. Bake the Buns: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the buns are golden brown and cooked through.
2. Cool and Serve: Allow the buns to cool slightly on a wire rack before serving.
Tips:
- Ensure you knead the dough until it’s smooth and elastic to achieve a perfect texture.
- Activate the yeast in lukewarm milk (not hot) for better rise and fluffiness.
- Feel free to swap out the cheese varieties for others that you prefer, such as Gouda or Mozzarella.
- Using fresh herbs like spearmint and dill enhances the flavor, but you can also use dried herbs if fresh ones aren’t available.
- Chill the dough if it becomes too soft while working with it. This will make it easier to handle and shape.
There you have it—delicious Spinach and Ricotta Crescent Buns! Whether you serve them fresh out of the oven or pack them for a picnic, these buns are sure to be a hit. Enjoy the layers of flavors and flaky texture that make them irresistible!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.24g | 6% |
| Sugar 3.61g | 4% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 34% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 20mg | 4% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.47ug | 20% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 72ug | 63% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 290mg | 9% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 490mg | 32% |
| Zinc, Zn 1.51mg | 14% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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