Croissants 🥐
(1) Buttery Garlic Baked Croissants with Turkey and Havarti
INGREDIENTS
Main Protein:
* 16 slices deli turkey (roasted or smoked)
* 8 slices creamy Havarti cheese
Bread Base:
* 4 large croissants, sliced
Condiments and Garnish:
* 4 teaspoons apricot jelly or jam
* 4 teaspoons honey mustard
* 2 tablespoons melted garlic butter
* ½ cup (118 milliliters) microgreens
* Everything bagel seasoning
* Drizzle of honey
INSTRUCTIONS
1. Gently halve the croissants horizontally, creating two delicate surfaces for layering flavors and ingredients.
2. Generously spread apricot jelly across one croissant half, creating a sweet foundational layer that complements the savory elements.
3. On the opposing croissant half, apply a thin, even coating of honey mustard, introducing a tangy counterpoint to the sandwich’s overall profile.
4. Carefully arrange Havarti cheese slices atop the apricot jelly, ensuring complete coverage and promising a creamy melt during baking.
5. Layer tender deli turkey over the honey mustard side, positioning the slices to maximize flavor distribution and texture.
6. Delicately scatter microgreens across the turkey, adding a fresh, peppery note and visual appeal to the assembled sandwich.
7. Reunite the croissant halves, pressing gently to integrate the layers and create a cohesive sandwich.
8. Melt garlic butter and lovingly brush the croissant’s exterior, infusing the pastry with rich, aromatic undertones.
9. Sprinkle everything bagel seasoning across the buttered surface, introducing a complex blend of herbs and spices.
10. Drizzle a light honey glaze over the top, providing a subtle sweetness that caramelizes during baking.
11. Position the prepared croissants on a baking sheet, ensuring adequate spacing for even heat circulation.
12. Slide the baking sheet into a preheated 350°F (175°C) oven, (Follow the great savor ph for more) allowing the cheese to melt and the croissants to transform into golden, crispy delicacies.
13. Remove from the oven after 6-8 minutes, when the cheese bubbles and the pastry achieves a perfect golden-brown hue.
14. Serve immediately, presenting a harmonious blend of sweet, savory, and textural elements that tantalize the palate.
(2) Red Velvet Croissants
INGREDIENTS
* 3 cups all-purpose flour
* 1 cup cold unsalted butter
* 1/2 cup warm milk
* 1/4 cup sugar
* 2 tbsp cocoa powder
* 1 tsp instant yeast
* 1 tsp salt
* 1 large egg
* 1 tbsp red gel food coloring (or 2 tbsp beetroot powder)
* 1/2 tsp vinegar or lemon juice
* For filling: 8 oz cream cheese, 2 tbsp powdered sugar, 1/2 tsp vanilla extract
INSTRUCTIONS
1. In a large bowl, mix flour, sugar, yeast, salt, and cocoa powder.
2. Add warm milk, egg, vinegar, and red coloring. Mix until a dough forms.
3. Chill the dough for 30 minutes, then roll into a rectangle.
4. Add cold butter slabs and fold into thirds. Repeat rolling and folding 3 times, chilling between each.
5. Roll dough into a long sheet (Follow the great savor ph for more) and cut into triangles.
6. Roll each triangle from base to tip to form croissant shapes.
7. Place on a tray, cover, and let rise until puffy.
8. Bake at 375°F (190°C) for 18–20 minutes until crisp and golden.
9. Cool, then pipe in cream cheese filling using a small pastry bag.
10. Dust lightly with powdered sugar before serving.
(3) Pistachio Chocolate Croissants
INGREDIENTS
For the Fillings:
* 1/2 cup dark chocolate chips or chopped chocolate
* 1/2 cup pistachio paste
* 3 tbsp powdered sugar
* 2 tbsp heavy cream
* 1–2 drops green food coloring gel (optional)
For the Croissants:
* 1 can croissant dough (such as Pillsbury Crescent Rolls or puff pastry sheets, about 8 oz)
* 1 egg (for egg wash)
Optional Toppings:
* Melted dark chocolate, for drizzling
* Pistachio crème, thinned with a bit of cream, for drizzling
* Chopped roasted pistachios
INSTRUCTIONS
1. Prepare the Chocolate Filling: Place dark chocolate chips or chopped chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring well between each, until fully smooth. Set aside to cool slightly.
2. Make the Pistachio Crème: In a separate bowl, whisk together pistachio paste, powdered sugar, and heavy cream until the mixture is smooth and creamy. Add 1–2 drops of green food coloring gel to enhance the color if desired, then mix well.
3. Keep the Fillings Separate: Spoon approximately half a tablespoon of pistachio crème onto one side of each croissant dough triangle and half a tablespoon of melted chocolate on the opposite side, leaving a small gap so the fillings stay distinct during baking.
4. Assemble the Croissant Pockets: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the croissant dough; for larger pockets, press two triangles together to form rectangles. (Follow the great savor ph for more) Place the fillings as described, then fold the dough over to enclose the fillings, sealing the edges firmly by pressing with your fingers or using a fork. Place the assembled croissants seam side down on the baking sheet.
5. Bake the Croissant Pockets: Whisk the egg to create an egg wash and brush it evenly over the tops of the croissants. Bake in the preheated oven for 12–15 minutes or until the croissants are golden brown and puffed up. Remove from the oven and let cool on a wire rack for about 10 minutes.
6. Decorate the Croissants (Optional): Once cooled, drizzle the croissants with melted dark chocolate and thinned pistachio crème, then sprinkle chopped roasted pistachios on top for added texture and flavor.
(4) Baklawa Croissants
Ingredients
* 1 package of croissant dough
* 1 cup mixed nuts (walnuts, pistachios, almonds), finely chopped
* 1/2 cup brown sugar
* 1 teaspoon ground cinnamon
* 1/2 cup melted butter
* 1/4 cup honey
* 1/4 teaspoon vanilla extract
* 1/4 cup water
* A pinch of salt
Directions
1. Preheat the oven to 375°F (190°C).
2. Roll out the croissant dough on a clean surface.
3. Mix the chopped nuts, brown sugar, cinnamon, and salt in a bowl.
4. Brush the croissant dough with melted butter.
5. Sprinkle a generous amount of the nut mixture onto each piece of dough.
6. Roll the dough into croissant shapes, (Follow the great savor ph for more) folding the edges tightly to secure the filling.
7. Place the croissants on a baking sheet lined with parchment paper.
8. Bake for 15-18 minutes or until golden brown and crispy.
9. While the croissants bake, prepare the syrup by combining honey, water, and vanilla extract in a saucepan over medium heat. Stir until the syrup thickens.
10. Once the croissants are done, remove them from the oven and immediately drizzle the honey syrup over them.
11. Let the croissants cool slightly before serving.
(5) Almond Croissants
Ingredients
* 1/4 cup Sugar
* 1/4 cup Water
* 1/2 teaspoon Almond Extract
* 6 croissants day-old
* 1/2 cup Salted Butter softened
* 1/2 cup Sugar
* 1 1/4 cups Almond Flour
* 1 large Egg
* 2 teaspoons Almond Extract
* 1 teaspoon Vanilla Extract
* 1/4 cup Sliced Almonds
* Powdered Sugar for dusting
Preparation
1. Preheat your oven to 350 degrees.
2. Make a simple syrup by placing the water and sugar in a microwave-safe bowl. Heat in the microwave for 90 seconds or until the sugar is completely dissolved. Stir in almond extract.
3. In a bowl, combine almond flour, softened butter, granulated sugar, egg, almond extract, and vanilla extract. Mix until well combined and smooth.
4. Cut each croissant in half horizontally to create a pocket for the almond filling. Lightly brush the inside of the croissant with simple syrup.
5. Generously spread the almond filling on the bottom half of each croissant. Reserve a small amount of almond filling for the top of the croissants. (Follow the great savor ph for more) Place the top half back on, creating a sandwich.
6. Spread a small amount of almond filling on the middle top of each croissant. Sprinkle sliced almonds over the top of each croissant, pressing them gently into the almond filling.
7. Place the filled croissants on a parchment paper lined baking sheet and bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
8. Allow the almond croissants to cool slightly before dusting with powdered sugar for an extra touch of sweetness.
(6) Pecan Pie Crescent Rolls
INGREDIENTS
* 1 can (8 oz) crescent roll dough
* 1 cup chopped pecans
* 1/2 cup brown sugar
* 4 tbsp unsalted butter, melted
* 1 tsp vanilla extract
* 1/2 tsp ground cinnamon
INSTRUCTIONS
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine chopped pecans, brown sugar, melted butter, cinnamon, (Follow the great savor ph for more) and vanilla extract; mix well.
3. Unroll the crescent roll dough into triangles and spoon the pecan mixture onto the widest end of each triangle.
4. Roll each triangle from the wide end to the pointy end tightly and place seam-side down on a parchment-lined baking sheet.
5. Bake for 12-15 minutes or until golden brown. Allow to cool slightly before serving.
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