PUFF PASTRY CROISSANTS with RADICCHIO and GORGONZOLA with speck and walnuts, a delicious idea for an appetizer or starter to make in 10 minutes, perfect for Christmas celebrations.
At Christmas, I like to impress without stressing myself. And these puff pastry croissants with radicchio and gorgonzola with speck and walnuts are my secret weapon to make a great impression in no time! I make them when friends arrive unexpectedly or when I want to serve a quick and delicious Christmas appetizer without spending hours in the kitchen.
They are crunchy, creamy, perfectly salty, and, most importantly, they’re made in 10 minutes! All it takes is a roll of ready-made puff pastry, some gorgonzola, sautéed radicchio, speck, and a few chopped walnuts to give that gourmet touch that screams “holiday recipe.”
And let’s be honest, savory puff pastry croissants are always a guarantee: they look great, are easy to serve, and most importantly, you can’t stop at just one. I often bring them to Christmas buffets, and they disappear from the plate before I can even say, “Wait, let me take a picture for the blog!”
Join me in the kitchen today for puff pastry croissants with radicchio and gorgonzola.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 sheet puff pastry
- 3.5 oz radicchio
- 2.8 oz gorgonzola
- 3 walnuts
- 1 slice speck
Steps
Cut the radicchio into strips and cook it in a pan for a few minutes with a drizzle of oil, a clove of garlic.
Cut 16 triangles from the puff pastry, you can use both round and rectangular puff pastry.
Fill each triangle with gorgonzola, radicchio, and chopped walnuts, add a bit of pepper and salt, and close starting from the base.
Curve the tips inward and bake in the oven at 356°F for about 15 minutes or in an air fryer at 347°F for 10-12 minutes.
Bon appétit
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PUFF PASTRY CROISSANTS with RADICCHIO and GORGONZOLA
Tasty tips from a blogger who is always in a hurry but loves to impress
Use sweet gorgonzola for a creamier flavor, or spicy if you love strong contrasts.
The radicchio should be lightly sautéed just to remove the bitterness and make it tender.
If you want a lighter version, remove the speck and add only walnuts and radicchio: also perfect for vegetarians.
Brush the croissants with beaten egg or milk before baking for an irresistibly golden color.
Serve them warm when the gorgonzola is still soft and fragrant.
They are perfect as a Christmas appetizer, a quick appetizer, or even as a rustic dinner dish if accompanied by a salad. Moreover, you can prepare them in advance and heat them when needed: very practical and irresistible.
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FAQ PUFF PASTRY CROISSANTS with RADICCHIO and GORGONZOLA
Can I prepare them in advance?
Yes! You can fill them and keep them in the fridge raw for up to 4 hours, then bake them just before serving.
Can they be frozen?
Of course! Cook, let them cool, and then freeze them in food bags. Just 10 minutes in the oven, and they’ll be perfect again.
Can I use another cheese instead of gorgonzola?
Yes, they are also great with brie, taleggio, or mixed cheese cream.
How do I store them?
In an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days.
Can they be made without speck for a vegetarian version?
Absolutely, just increase the amount of radicchio and add a pinch of pepper or nutmeg for more character.
