Beet Leaf/Spinach Croissants

These buttery croissants with the flavourful green leafy filling, are definitely worth
the effort!

Yields: 18 croissants.

Freezes well.

Ingredients

Dough

• ½ tsp. sugar
• ¼ cup warm water
• 1 Tbsp. yeast
• 1 cup milk
• 2 ½ cups flour
• 2 Tbsp. butter
• 1 Tbsp. sugar
• ½ tsp. salt
• ½ cup butter, cut in chunks
• 1 egg yolk plus 2 tsp. water

Filling

• 9-10 spinach/ beet leaves, stalks removed
• 1 large onion diced small

Directions

• Dissolve ½ tsp. sugar in warm water. Sprinkle yeast on top and put aside for 8 minutes, until foamy. Mix to dissolve.
• In your mixer bowl, mix 2 Tbsp. butter, 1 Tbsp. sugar, and salt for 10 seconds. Add dissolved yeast and mix 5 or 6 seconds longer. Add milk while mixer is running; process until dough forms into one piece. Mix for 30 seconds longer.
• Turn dough out onto lightly floured surface and knead by hand for 1 minute until smooth and elastic.
• Place dough in a large greased bowl; turn over so all surfaces are lightly greased. Cover bowl with plastic and let rise for 1 ½ hours, or until doubled. Punch down, and refrigerate for ½ hour.
• While dough is rising, prepare filling: dice onion small.  Sautee onion on low heat until translucent. Chop beet or spinach leaves small and add to onions. Sautee together for 4-5 minutes until soft. Take off heat and put aside.
• Process ½ cup chilled butter until smooth, about 40 seconds. Refrigerate butter while you roll out the dough.

• Rolling out the dough: on floured surface, roll dough into a rectangle about 9 x 15 inches. Starting from the shorter side, spread 2/3 of the dough with butter, leaving a half inch border around edges. Fold dough into three, as if folding a business letter. Rotate dough 90 degrees. Roll out once again into a large rectangle, adding flour if needed to prevent dough from sticking. Fold again into three. Now rotate dough again 90 degrees. Repeat this process twice more, each time turning dough a quarter turn. You will have completed 4 turns in all. Place dough in a plastic bag and refrigerate at least 2 hours.
• Shaping the croissants: roll dough on well-floured surface into a 12-inch square. Cut into 9 even squares. Cut each square in half diagonally to make 18 triangles. Spread out filling on all the triangles evenly, leaving a very thin border around edges. Starting at the base of the triangle, roll each one up stretching dough slightly. Shape into crescents. Place on parchment lined baking sheet with the point of the triangle on the bottom side, leaving space in between croissants. Cover and let rise for about 1 hour at room temperature. Brush with egg glaze.
• Bake in pre-heated 425 F oven 12 to 15 minutes, until puffed and golden.