Go Back
Print

Brioscione

Herb frittata, spinach and ham filled puff pastry croissant
Course Appetizer, Main Course, Snack
Keyword aperitivo, appetizer, croissant, frittata, ham, herbs, puff pastry, savory, snack, spinach
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 sheet rectangular puff pastry (about 200 g)
  • 100 g ham thinly sliced
  • 250 g spinach
  • 2 eggs
  • 1 egg yolk
  • 30 g parmesan cheese grated
  • 2 scallions thinly sliced
  • 2 tbsp olive oil
  • 1 tsp marjoram minced
  • 1 tsp thyme minced
  • salt
  • pepper

Instructions

  • In a skillet sauté the scallions in olive oil until tender;
  • In a bowl whisk the eggs, seasonings, parmesan cheese and the minced herbs, then add the scallions;
  • Add another splash of oil to the skillet, when it's hot pour in the mix. Cook on both sides until Golden. Remember, the frittata should be thin in order to be rolled in the pastry. 
  • In another skillet sauté the spinach with a little olive oil and salt until wilted;
  • Preheat oven to 200° C;
  • If you want to shape it as a croissant:
    cut the dough into a triangle. Using one of the short sides of the sheet as the base, cut the pastry down its lenght towards the center of the opposite side (we hope to be clear enough...);
    then gently elongate the dough on a baking paper;
    In the center of the pastry put a layer of frittata, add spinach, then top with a layer of sliced ham;
    Roll the pastry starting from the base of the triangle; then bend the two ends towards you to form the typical croissant shape;
  • If you want to make a roll:
    simply stretch the sheet of pastry on a baking paper;
    In the center of the pastry put a layer of frittata, add spinach, then top with a layer of sliced ham;
    Roll the dough starting from the long side tucking in the filling;
  • Brush the surface with the beaten egg yolk;
  • Put it in a baking tray and transfer the "brioscione" to the preheated oven until the pastry is golden brown.