PUFF PASTRY CROISSANTS WITH RADICCHIO AND GORGONZOLA with speck and walnuts, a super tasty idea for an appetizer or starter to make in 10 minutes, perfect for the holiday season.
At Christmas, I like to impress without getting stressed. 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 come over unexpectedly or when I want to serve a quick and tasty Christmas appetizer without spending hours in the kitchen.
They are crunchy, creamy, savory enough, and most importantly, they take just 10 minutes! All you need is a roll of ready-made puff pastry, some gorgonzola, sautéed radicchio, speck, and some chopped walnuts to give that gourmet touch that screams “festive recipe”.
And let’s be honest, savory puff pastry croissants are always a guarantee: nice to look at, easy to serve, and especially one leads to another. I often bring them to Christmas buffets, and they disappear from the plate before I can even say, “Wait, let me take a photo for the blog!”.
Join me in the kitchen today for puff pastry croissants with radicchio and gorgonzola.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 roll 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 and a clove of garlic.
Cut 16 triangles from the puff pastry; you can use either round or rectangular pastry.
Stuff each triangle with gorgonzola, radicchio, and chopped walnuts, add a bit of pepper and salt and fold starting from the base.
Curve the tips inward and bake in a hot 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 if you prefer a creamier taste, or spicy if you love strong contrasts.
The radicchio should be lightly sautéed in the pan, just enough to remove the bitterness and soften it.
If you want a lighter version, remove the speck and add only walnuts and radicchio: perfect for vegetarians, too.
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 aperitif, or even as a rustic dinner dish when served with a salad. Plus, you can prepare them in advance and heat them up when needed: practical and irresistible.
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FAQ PUFF PASTRY CROISSANTS WITH RADICCHIO AND GORGONZOLA
Can I prepare them in advance?
Yes! You can stuff 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 them, let them cool, and then freeze them in food bags. It will only take 10 minutes in the oven to make them perfect again.
Can I use another cheese instead of gorgonzola?
Yes, they are also great with brie, taleggio, or mixed cheese cream.
How are they stored?
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 yes, just increase the amount of radicchio and add a pinch of pepper or nutmeg to give more character.
