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Croissants of phyllo dough with leeks and courgettes: the quick and balanced recipe

Filo pastry with leeks and courgettes

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.

Filo pastry with leeks and courgettes
Filo pastry with leeks and courgettes

Preparation of croissants with leeks and courgettes

  1. 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.
  2. Peel the courgettes and cut them into small pieces .
  3. Remove the green end, outer layer and ends of the leek, then slice it thinly.
  4. 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 .
  5. Let the courgettes soften.
  6. Cut the half scamorza cheese into cubes, or alternatively a mozzarella, and incorporate it into the cooked and now lukewarm vegetables.
  7. 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.
  8. Cook at 180 ° C for about 20-25 minutes .
  9. 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.


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