Savory croissants filled with Neapolitan friarielli and cheese are tasty finger-food bites to prepare for a picnic, as an appetizer, for aperitifs or for a buffet. Neapolitan “friarielli,” with their characteristic slightly bitter note, are nothing more than the young florets of the turnip tops. Usually friarielli are paired with sausages, creating an extraordinary combination of flavors and aromas; this time, however, I paired them with a tasty sweet Provolone Auricchio. These savory croissants will be a real hit and will disappear quickly at aperitifs.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Hour
- Portions: 8 croissants
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 1 roll round puff pastry sheet ((also gluten-free))
- 1.1 lb friarielli (cleaned)
- to taste Provolone Auricchio
- 1 clove garlic
- to taste extra virgin olive oil
- to taste coarse salt
Preparation
1) Prepare the friarielli.
Remove almost all the stems, keeping only the intact green leaves and the florets. Rinse them under running water and drain.
2) Heat some oil with a clove of garlic in a large pan. When the garlic is browned, add the friarielli and some coarse salt, cover, reduce the heat and wait a few minutes until the greens begin to wilt. Stir the friarielli in the pan to distribute the salt evenly, cover and let them cook until they are very tender. Drain any cooking liquid completely to avoid ruining the puff pastry baking and let them cool.
3) When they are cold, preheat the oven to 392°F and, meanwhile, cut the cheese into cubes. Use cheeses that do not release whey during baking.
4) Unroll the puff pastry and cut it into 8 triangles. Fill each triangle as shown in the photo and roll them on themselves starting from the wide base toward the tip.
Place the croissants on a baking sheet lined with parchment paper and bake them on the middle rack in the preheated oven for about 20-25 minutes, until they are well puffed and golden. Remove from the oven and let them cool slightly. They are delicious even cold, so they can be prepared well in advance.
A tip: if the indoor temperature is quite high or if you don’t want to risk the puff pastry not puffing up (since puff pastry doesn’t like heat or being handled too much), put the croissants already arranged on the baking sheet back in the refrigerator, in the lowest and coldest part, cover with plastic wrap and leave them for at least 15 minutes. Then turn on the oven and wait for it to reach temperature.
If you want to make them for a buffet, cut 12 triangles instead of 8. You will get smaller croissants perfect as finger food to enjoy with delicious alcoholic or non-alcoholic aperitifs.
