Prosciutto, Spinach, and Goat Cheese Shortcut Croissants Recipe
Prep Time:
4 hours, 45 minutes
Cook Time:
30 minutes
Servings:
4 croissants
Ingredients
  • ½ cup milk, lukewarm
  • 3 tablespoons granulated sugar
  • 1 package (2 ¼ teaspoons) instant yeast
  • ¾ teaspoon salt, divided
  • 1 ¾ cups bread flour
  • 10 tablespoons unsalted butter, frozen and grated
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 ounces spinach
  • ¼ teaspoon ground black pepper
  • 4 slices prosciutto
  • 4 tablespoons goat cheese
  • 2 teaspoons honey
  • 1 egg
Directions
  1. Whisk together lukewarm milk, sugar, yeast, and ½ teaspoon salt. Set aside to cool to room temperature.
  2. In a large bowl, combine flour and grated butter until just mixed.
  3. Add the milk mixture and stir gently until just combined.
  4. Turn out the dough onto a clean surface and gently use your hands to press it together into a rough square.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  6. On a lightly floured surface, roll out the chilled dough into a rectangle about 3 times longer than it is wide and ½ inch thick. (The dough may feel stiff at first, but it will soon become easier to work with.)
  7. Fold the top and bottom thirds of the dough inward, as if you were folding a letter.
  8. Flip over the dough so the seams are on the bottom, rotate it 90 degrees, and repeat the rolling and folding process. Flip and rotate the dough again and repeat the entire process twice more, then wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  9. Meanwhile, add olive oil to a large skillet and place over medium-high heat. Once hot, add garlic and saute for 30 seconds.
  10. Add spinach, pepper, and remaining ¼ teaspoon salt, and heat until wilted, about 5 minutes. Set aside.
  11. Roll out the croissant dough into a 9x18-inch rectangle.
  12. Trim off the edges to create an even shape.
  13. Cut the dough into 4 equal, roughly 9x4-inch pieces.
  14. Top each piece of dough with a slice of prosciutto, a small pile of spinach, 1 tablespoon goat cheese, and ½ teaspoon honey.
  15. Fold the top and bottom thirds of the dough over the filling so they overlap.
  16. Place croissants seam side-down on a parchment-lined baking sheet, then cover loosely with plastic wrap or a clean kitchen towel and let proof for 90-120 minutes, until puffy and light.
  17. Preheat oven to 425 F.
  18. In a small bowl, whisk egg and 1 tablespoon water until combined.
  19. Gently brush the top of each croissant with egg wash, avoiding the edges, then place croissants into the oven. Bake for 5 minutes, then rotate the pan 180 degrees and bake for another 5 minutes.
  20. Reduce oven temperature to 350 F and continue baking the croissants for another 15-18 minutes, until evenly golden brown.
  21. Remove croissants from the oven and let cool for at least 15 minutes before serving.