Puff pastry croissants

Votes: 8

Time: 45 min.
Complexity: easily
Quantity: 36 croissants

Mini croissants are always a hit with everyone. You can serve these miniature rolls for breakfast and dessert, take them with you on a walk, or treat guests with them. Make a large batch of delicious, crispy croissants with a variety of fillings that are sure to please everyone. If you already have ready-made puff pastry, making them will be a breeze, as the suggested fillings require no prep other than cutting the ingredients. With 700 grams of dough, you'll get 12 mini croissants of each of three flavors: peanut butter and banana, cheese and ham, and salted toffee and pecan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mini croissants

700 gr. puff pastry
1 egg, beaten with 2 tbsp. water, for greasing the dough

Peanut butter with banana

1/4 cup peanut butter
Half a banana, diced

Ham and Gruyere

1/4 cup diced Black Forest ham
1/4 cup finely grated Gruyere cheese
Sesame seeds for sprinkling

Salted Pecan Toffee

1/4 cup finely chopped pecans
1/4 tbsp. crushed Toffee iris
1 pinch of salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, bananas, Peanut butter, dry-cured ham, Gruyere cheese, sesame, pecans, iris

Cooking the dish according to the recipe:

Divide the croissant dough into 3 portions and roll each into a 30x10 cm rectangle. Cut each into 12 triangles (for the salted caramel pecan filling, you can cut the dough into rectangles). Make a notch on each triangle and fold the filling into it, rolling the dough into a croissant shape.
Place the croissants on a baking sheet lined with parchment paper, spacing them 5 cm apart, and cover with a light kitchen towel, then with plastic wrap. Let rise for 1 hour and 30 minutes.

Preheat oven to 190°C. Brush each croissant with egg wash. Sprinkle the ham croissants with sesame seeds. Bake for 12–15 minutes, until richly golden.

Croissants are best served the same day they are baked.
If you want to make them ahead of time, you can knead the dough, roll it, and let it rise. Then, the next morning, cut and roll the croissants. Optionally, freeze the filled croissants on a baking sheet (banana-filled croissants are best left unfrozen), then transfer them to a freezer bag. Defrost them and let them rise for 3 hours before baking.

Categories:

recipe / Breakfast / Bakery / Savory pies and buns / Desserts / Donuts, pies, buns / French cuisine

Recipe collections