Friday, 5 December 2014

Paneer and Palak filled Croissants with homemade pastry

Homemade Croissants are so worth the effort. Ever tried savory Croissants ? Try this one... Paneer and palak filled rolls with homemade pastry. Perfect for brunch or as a evening snack with tea. If you get ready to use crescent rolls pastry, go ahead and use that with this filling. Get creative and use your favourite filling like samosa filling, left over aloo methi subzi.
These are perfect party snack / appetizers to impress your guests. The crust is so flaky, buttery and crispy.  Paneer and Palak filling is marriage made in heaven. These are addictive...



For the croissant Pastry ( If you get ready made Croissants pastry,  you can use that instead of making pastry at home)

  • 1/4 Cup warm water to proof yeast
  • 1 Tablespoon granulated white sugar
  • 2 and 1/4 Teaspoons of active dry yeast
  • 3 Cups of all purpose flour
  • 1 Teaspoon Salt
  • 3/4 Cup Milk
  • 1/4 Cup plain yogurt / curd
  • 1/2 Cup unsalted butter
  • 1/4 Cup milk to brush the Croissants

For the filling

  • 100 Grams Paneer grated finely
  • 1/2 Cup palak / spinach chopped finely
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon red chilli powder
  • 1/2 Teaspoon Garam masala
  • 1/2 Teaspoon freshly ground black pepper or red chilli flakes


1. In a microwave safe mug, heat 1/4 cup water in microwave for 20 seconds. Water should be jus warm , it shouldn't be hot. Hot water will kill the yeast and yeast won't proof
2. Add 1 Tablespoon sugar to the warm water and stir in. Add 2 and 1/4 teaspoons of active dry yeast to the warm water and let it proof for 5 to 8 minutes. Yeast will be frothy and bubbly. If the yeast doesn't proof, start with a fresh batch of yeast and warm water and repeat step number 1 and 2
3. In a large mixing bowl, add flour, salt and mix. Add the yeast mixture, milk and yogurt to the flour and mix until it comes together as a dough
4. Transfer the dough to a floured surface and knead until the dough is no longer sticky and it is elastic. I kneaded the dough for 8 to 10 minutes
5. Place the dough in a large bowl and cover it with plastic wrap. Refrigerate the dough for 20 minutes. It is easier to work with chilled dough than the fresh dough
6. After 30 minutes, take the dough out. And roll the dough in to a large rectangle that is about 1/4 inch thick. Spread the butter all over the dough
7. Fold the one side of the rectangle towards the center and place the other side of the rectangle over the folded side. At this stage, the dough will have 3 layers. Freeze the dough for 10 minutes


8. After ten minutes, take the dough out. Gently roll the dough in a large rectangle and repeat step number 7. At this stage, the dough will have 6 layers.
9. Freeze the dough for 10 minutes. After 10 minutes remove the dough from freezer and repeat step number 7. Now , the dough will have total 9 folds / layers
10. Roll the dough into large rectangle and mark triangles using a pizza cutter


11. Cut triangles out of the markings on the dough

12. In a small bowl, mix all the ingredients listed under ' For filling'


13. Place a tablespoon of the filling on the triangle and gently fold in the triangle to form a crossiant





14. Grease a baking tray with butter. Preheat the oven to 200 C


15. Place the filled croissants in the greased baking tray
16. Brush them with milk and bake at 200 C for 15 minutes until they are light golden
17. Remove the crossiants from the oven and cool slightly

For some of the croissants I applied nutella and tried nutella filled croissants. And few with jam as filling. Kids loved the nutella and Jam versions over the savory ones.





18. Serve once with your favourite dip or ketchup or just plain with a hot cup of tea

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