Baked croissants with goats cheese and fresh spinach

Baked croissants with goats cheese and fresh spinach

This croissant recipe uses vegetable oil, which helps obtain a lighter version with a reduced saturated fat content.  Also, using whole grain flour increases the nutrient value (more vitamins, especially of the B complex) and fibre content. The goats’ cheese and spinach baked in the croissant make a delicious hot croissant for an autumn afternoon tea.

Serves:  16 servings

Dietary: Vegetarian

Preparation time: 5 1/2 hours

Cooking time: 20 minutes



500 g whole grain flour
100 g sugar
250 ml soy milk
120 g light vegetable oil
5 g active dry yeast
1/2 teaspoon salt



200 g baby spinach, finely chopped
320 g spreadable goats cheese



  1.  In a large bowl, mix together the dry ingredients.
  2.  In another bowl mix together the liquid ones.
  3.  Combine the ingredients by adding the liquid ingredients to the dry ingredients.
  4.  Work the dough for around 20 minutes until it is elastic.
  5.  Let the dough sit at room temperature for around 3 hours until the volume has doubled.
  6.  Divide the dough into two parts.
  7.  Use some flour to roll the dough into a thin layer.
  8.  Cut the rolled dough into slices as it was a pizza.
  9.  Mix the spinach and goats’ cheese together in a separate bowl.
  10.  Spread the goats’ cheese and spinach mixture on top of the dough.
  11.  Roll each slice to obtain a typical form (start from the larger side).
  12.  Brush the croissant with some soy milk and let it sit for around 30 minutes to 2 hours.
  13.  Bake at 175°C for 20 minutes.
  14.  Remove from oven and cool.  


This recipe has been donated by Francesca Straniero, a Registered Associate Nutritionist with filling added by Kathy Lewis, Registered Nutritionist.


Nutrition Information

Per serving: 
Total calories: 245 kcal
Fat: 11.0 g 
Saturated Fat: 2.3  g
Carbohydrate: 27.0 g
Total sugar: 9.0 g
Fibre: 3.6 g
Protein: 7.3 g
Salt: 0.43 g


Nutrition Facts

This wholegrain croissant recipe has higher fibre content and reduced saturated fat content than the traditional croissant.  Overall the filled croissant provides a good source of protein, omega-3 fatty acids, along with Vitamin E, K and folate.



©  2021 The Caroline Walker Trust