Gluten-Free Spinach and Feta Croissant
Indulge in the flakey, buttery goodness of these Gluten-Free Spinach and Feta Croissants, a perfect treat for breakfast, brunch, or even a snack. This recipe transforms the classic croissant into a gluten-free marvel by using a gluten-free flour blend with xanthan gum, while layers of cold cubed butter create that tantalizing flakiness. Filled with a savory mixture of wilted fresh spinach and tangy feta cheese, these croissants strike the ideal balance of flavor and texture. The recipe’s careful folding and rolling technique ensures irresistibly airy layers, and a golden egg wash finish adds a bakery-style touch. Whether you’re gluten-free or simply looking to try something new, these homemade croissants are sure to impress. Serve warm for the ultimate flaky, cheesy delight!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free flour blend (with xanthan gum)
- 1 cup Unsalted butter (cold, cubed)
- 0.75 cup Whole milk (or dairy-free milk alternative)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 2 cups Fresh spinach (chopped)
- 0.5 cup Feta cheese (crumbled)
- 1 tablespoon Olive oil
- 1 unit Egg (beaten, for egg wash)
Instructions
In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the gluten-free flour blend and salt. Add the cubed cold butter and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
Slowly mix in the yeast mixture and milk into the flour mixture. Stir until the dough comes together. Cover and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Fold the dough into thirds like a letter, then roll it out again. Repeat this folding and rolling process 4 times to create layers. Refrigerate for another 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat and stir in the crumbled feta. Set aside to cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the chilled dough out to a rectangle about 1/4 inch thick. Cut the dough into 8 triangles. Place a spoonful of the spinach and feta mixture at the wide end of each triangle.
Roll up each triangle starting from the wide end, tucking in the filling as you roll. Pinch the ends gently to seal.
Place the rolled croissants on the prepared baking sheet. Brush the tops lightly with the beaten egg wash.
Bake for 20-25 minutes, or until golden brown and flaky.
Allow the croissants to cool slightly before serving. Enjoy them fresh or store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 38.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1036 mg | 80% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
