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Recipes for croissants - 5 recipes

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These tasty little mini pumpkin pie croissants are a fun recipe to make with kids

  • 2 tubes Pillsbury refrigerated crescent rolls.
  • 4 ounces cream cheese, softened
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 to 2 tablespoons pumpkin pie spice, to taste
  • 3 to 4 tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
4.4/5 (62 Votes)

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make the pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you...

  • processor danish pastry:
  • 1/4 1/4 1/4 cup (60 ml) warm water
  • 1/2 1/2 1/2 cup (125 ml) milk at room temperature
  • 1 1 1 large egg at room temperature
  • 2 1/4 2 1/4 1/8 286g) (10 1/8 oz | 286g) all-purpose flour*
  • 1 1 1/4 7g) 1 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
  • 1 1 1 teaspoon kosher salt
  • 1 1 25g) tablespoon (1 oz. | 25g) sugar
  • 1 1 250g) cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
  • Nigella uses white bread flour
  • 10 used instant (rapid-rise) yeast this time but with the cheese danishes I used active dry yeast and let it stand with the milk and water for about 10 minutes until it was a little foamy (see notes in recipe).
  • pain au jambon:
  • 8 to 16 8 to 16 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
  • 1/2 4 similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
  • egg wash:
  • 1 1 2 egg beaten with 2 tablespoons of milk
  • 8 to 8 have a lot of leftover glaze if you are only making 8 pastries, but if you are prompt about putting it back in the fridge, you can save it until you get around to making the remaining 8 pastries.
4.5/5 (34 Votes)

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Preheat the oven to 375° and line a baking sheet with parchment paper

  • 1 package of Pillsbury Crescent Rolls
  • 1/4 cup of homemade strawberry jam
  • 4 oz cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg + 1 tsp of water for egg wash
4.1/5 (54 Votes)

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A Croissant de Boulanger is a baker's croissant, made from puff pastry dough that includes yeast

  • Dough:
  • 2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)
  • 1/4 cup sugar
  • 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup nonfat dry milk (optional)
  • 1 scant tablespoon salt
  • 1 teaspoon vanilla extract (optional; for sweet pastry)
  • 2 tablespoons butter, melted
  • Butter:
  • 1 7/8 cups unsalted butter, cool to the touch
  • 3/4 teaspoon salt (omit if using salted butter)
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
4.3/5 (42 Votes)

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1. In a small bowl, mix together the white and whole wheat flours

  • 1 1/4 cups (175g) white flour, bread flour (preferably) or all-purpose flour
  • 3/4 cup (105g) whole wheat flour (see Notes)
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 2/3 cup (160ml) whole or lowfat milk, very slightly warmed
  • 1 1/4 teaspoons kosher or sea salt
  • 5 1/2 ounces (160g) unsalted butter, cold and cubed
  • 1 egg
  • pinch of salt
4.1/5 (23 Votes)

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Whole Wheat Croissants Mini Pumpkin Pie Croissants