Puff pastry croissants - down with the monotony! The most delicious sweet and salty toppings for croissants from puff pastry

Puff pastry croissants - down with the monotony! The most delicious sweet and salty toppings for croissants from puff pastry

Puff pastry croissants are super-tasty pastries.

And it can be diverse, as it allows the use of any fillings.

Puff pastry has no pronounced sweetness or saltiness, so you can wrap everything you want into it.

But reasonably, of course.

Indulge in delicious croissants?

Puff Pastry Croissants - General Cooking Principles

Puff pastry can be made at home. It has a special warmth and taste. Detailed recipe can be viewed below. But not everyone has a desire to do this, so very often use purchased dough. It is affordable, sold in almost every store.

What can be used for the filling:

• cheeses, cottage cheese;

• chocolate;

• jam, jam;

• fruits, berries;

• nuts;

• meat and sausages.

Croissants do not add a lot of stuffing, as this is not a pie. Yes, and wrap a large number fail. And if the filling is sweet, then it is added quite a bit, usually not more than a dessert spoon, otherwise the mass will flow out when heated and baked.

Croissants are rolled up in the form of bagels, but when laid out on a baking sheet, they bend the edges in order to form an arc. But this is optional. You can just bake bagels. Before being sent to the stove, the products are allowed to rise, smeared with an egg, sometimes sprinkled with nuts, seeds, sesame. After baking, you can sprinkle sweet croissants with icing powder, cocoa powder or cover it with icing.

Recipe 1: Puff pastry for croissants with different fillings

Recipe and cooking technology puff pastry, which can be used for croissants with different fillings: sweet and salty. Cooking with yeast, with this dough baking turns more tender and airy.


• 500 grams of flour;

• 250 ml of milk;

• 1 small spoonful of salt; • 1 same spoon of sugar;

• 310 grams of oil of at least 82% fat;

• 9 grams of dry yeast (25 can be raw);

• 60 grams of warm water.


1. Sift flour and mix with salt and butter. We introduce yeast, warm water and sugar into milk. Combine both masses, knead the dough.

2. We leave for two hours, in an hour we press.

3. We roll out a small layer of a rectangular shape and send it in the fridge for forty minutes.

4. We get, roll out thinner and cover 2/3 of the area with softened butter. We cover the center with the free part, then fold the second edge with the oil. Fill free slices and send the dough into the refrigerator.

5. We take out in half an hour and roll out the rectangle again, we put in 3 layers. We cool and repeat the procedure two more times, it is possible more.

6. At the end of the dough is rolled out from 2.5 to 4 millimeters, and croissants are made.

Recipe 2: Puff pastry croissants with cheese

Favorite by many filling - cheese. It can be absolutely anything: solid, cream, melted. Dough using puff yeast, home or purchase.


• 0.5 kg of dough;

• 0.2 kg of cheese;

• 1 egg;

• 5 sprigs of dill;

• some flour.


1. Cheese three large or simply cut into strips, cubes. Add the chopped dill. You can take dry greens.

2. Break the egg into a bowl, pour in a spoonful of water and interrupt with a fork.

3. Sprinkle the surface of the table with flour, roll out the layer, cut into triangles with a base of 10 centimeters.

4. Lubricate the surface with an egg, put the cheese stuffing with dill, wrap the edge, try to tighten it tightly so that the filling does not leak when the cheese is melted. Twist the bagel.

5. We sculpt all the bagels, wrap the edges so that the products turn into croissants and shift them to the baking sheet. Do not forget that they will increase, so leave enough space between them.

6. Give the products to stay warm for 40 minutes. 7. Lubricate the remaining egg and bake until golden brown at 190 degrees, which is about 15 minutes.

Recipe 3: Puff pastry croissants with condensed milk

There are two ways to make croissants with condensed milk:

1. Put the stuffing immediately and twist the bagel.

2. Bake empty croissants, then fill with a pastry syringe.

The minus of the first option is that condensed milk flows out and burns on a baking sheet, like many other sweet fillings. Minus the second - not always the dough is airy and the cavity inside the bagel is obtained. At home, it is better to use the first option and try to carefully hide the stuffing inside.


• 500 grams of dough;

• 250 grams of condensed milk;

• egg;

• 25 grams of flour or starch.


1. Condensed milk should be kneaded in a bowl, add flour or starch to it and mix. This technique will make the filling stronger, and it will flow less.

2. Now, in the usual way: roll out the bed, cut into triangles, lay out the stuffing and twist the croissants.

3. Spread on a greased baking sheet, bending the tips. We give rise.

4. Grease with beaten egg. If you want a brighter color, you can use only the yolk.

5. Bake until tender, set the temperature to an average of 180 to 200 degrees.

Recipe 4: Puff pastry croissants with chocolate and nuts

Baking with chocolate is something! Such croissants will surely please the household, and no one will guess that it is very easy to make them. For flavor, add some chopped nuts to the filling. But you can take chocolate with nuts right away.


• 400 grams of dough;

• 100 grams of chocolate;

• 3 tablespoons of chopped nuts;

• egg.


1. Chocolate should be kept a little in the fridge, then finely chopped with a knife and mixed with nuts. You can fry them a little in a frying pan.

2. Roll out the dough, cut triangles with a base of at least 8 centimeters. In each we put a dessert spoon of chopped chocolate with nuts and tightly pinch. Wrap around the free end with the apex of the triangle, bend the edges with an arc. 3. We spread on the sheet, give the products to rise, grease and bake until tender.

Recipe 5: Puff pastry croissants with jam or jam

Another version of delicious croissants. Instead of jam, you can use not only jam, but also any jam, jam.


• egg;

• 500 grams of dough;

• 180 grams of jam;

• 2 tablespoons of powder;

• 1 teaspoon butter.


1. If you use frozen dough, then remove it from the refrigerator beforehand. Pan grease with butter.

2. Expand the reservoir, roll out and cut the triangles.

3. Put a teaspoon of jam on the wide part. If it is liquid, then you can pour a little flour or starch, but do not get carried away, otherwise the taste and the whole charm of the filling will disappear. It is still better to take a thick product or just pick the berries and use them.

4. We twist the croissants, spread on the baking sheets, give to come and bake.

5. Then cool, sprinkle with powder and ready! By the way, there is not much jam. And when serving bagels it can also be offered.

Recipe 6: Puff pastry croissants with banana and chocolate

Bananas are ideal for filling, since baking does not produce as much juice as many other berries and fruits. Closely needed with yeast.


• 450 grams of dough;

• 2 bananas;

• 70 grams of chocolate;

• 1 egg.


1. Remove the peel from the bananas, cut it in half lengthwise, then in small slices.

2. Chocolate is well cooled and crushed into crumb. If bitter tile is used, then you can put some sugar.

3. Roll out the dough layer, as usual, cut the triangles.

4. Put at the base of each 2-3 slices of banana, sprinkle chocolate chips on top, firmly pinch, twist and bend the arc.

5. As usual, let the dough rise, lubricate the disbanded products with an egg and bake until golden brown.

Recipe 7: Puff pastry croissants with cherry glaze

For these puff pastry croissants, you can use fresh, canned or frozen cherry berries. Only it is very important after removing the bones to put them in a colander and let the juice drain for several hours. You can speed up the process and squeeze the berries hands.


• 0.5 kg of dough;

• yolk;

• 150 grams of cherries;

• 2 spoons of sugar;

• 5 tsp. powder;

• 1 tsp. boiling water.


1. Roll out and cut the dough in the usual way. How this is done can be found in the recipes above.

2. We put in each croissant for 4-5 cherry berries and crush sugar. Close the edges and twist the bagel, tuck the tips.

3. We perform the procedure with all the other berries and pieces of dough. We shift on a baking sheet, leave for thirty minutes.

4. Lubricate the yolk mixed with water and bake.

5. For the glaze you need to combine the icing sugar with a spoon of boiling water, stir intensively. Cooking immediately before use.

6. Take out the croissants from the oven and apply sugar icing on the surface with a brush. You can make several layers. Cool and put the kettle!

Recipe 8: Puff pastry croissants with ham and cheese

A variant of snack croissants from puff pastry with savory fillings. In fact, instead of ham, you can take any meat product. Tasty with sausage, boiled chicken, bacon. You can cook even with crab sticks or fish.


• 0.2 kg of ham;

• 0.4 kg of dough;

• 0.2 kg of cheese;

• 1 egg;

• sesame;

• a little pepper.


1. We will do the filling fast. Just cut diced ham, three large cheese, stir, pepper. If the ham is non-fat, you can add a bit of mayonnaise, it will be more delicious. But just a little bit, one spoon is enough.

2. Now everything is as usual. Roll out the dough, cut out the triangles, sculpt croissants, send to the trays. 3. We give to approach, we grease with a beaten egg and immediately, until it is dry, sprinkle with sesame seeds.

4. Bake until tender, about 18 minutes at 180 degrees. These croissants are best served on the table in the form of heat. Although cold, they are also very tasty.

Puff Pastry Croissants - Tips and Tricks

• When kneading homemade puff pastry, you should not be able to whip up the liquid ingredients actively, let alone use a mixer or a whisk. The French believe that a large number of bubbles harm the finished product. It should rise only due to the work of yeast fungi.

• Insufficient fat content of the butter can hopelessly spoil the dough. This is especially true of the product for rolling. If there is a lot of water in it, then there can be no question of any layering.

• Croissants are better to bake at different temperatures. At 180 degrees, they are baked inside, and at 210 degrees you need to fry the golden crust.

• To get crisp, you can remove croissants from the oven at the end of baking and smear with whipped protein and sugar. This is done in a thin layer with a brush. Then the product is fried further.

• Not enough filling? Twist and bake the empty croissants! They can be greased and sprinkled with nuts, seeds. Or, after baking, cover with icing. And you can just serve with any syrup or sweet sauce.

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