A fantastic appetizer to enrich the Easter table with taste and color: phyllo pastry croissants with leeks and courgettes.
The phyllo dough croissants with leeks and courgettes bring a little spring to the table, with their cheerful appearance and their shape reminiscent of the cornucopias of abundance, and the filling of seasonal vegetables .
Contrary to what one might think, phyllo dough is not that difficult to make, and you just need to arm yourself with the right ingredients and a little patience to obtain thin sheets, at the limit of transparency.
Preparation of croissants with leeks and courgettes
- To prepare your phyllo dough croissants with leeks and zucchini, first start with the phyllo dough , following the procedure in the link, or use a roll of dough that can be found in all the best supermarkets.
- Peel the courgettes and cut them into small pieces .
- Remove the green end, outer layer and ends of the leek, then slice it thinly.
- Pour a few tablespoons of extra virgin olive oil into a pan, brown the leek and then pour the diced zucchini, adding salt and seasoning with pepper or turmeric .
- Let the courgettes soften.
- Cut the half scamorza cheese into cubes, or alternatively a mozzarella, and incorporate it into the cooked and now lukewarm vegetables.
- Stuff each sheet of phyllo dough, close it in a croissant or bundle and then place each croissant on a baking tray covered with baking paper.
- Cook at 180 ° C for about 20-25 minutes .
- Serve your phyllo pastry croissants with leeks and zucchini as a delicious appetizer on the best occasions.
This preparation can be kept for about 2 days in the refrigerator, in a special food container. We do not recommend freezing in the freezer.