Croissants And Puff Pastry Recipe

Name: Croissants And Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 4 cups all-purpose flour (514 g unbleached); 2 tablespoons sugar (26 g); 2 teaspoons salt (scant teaspoons or 10 g); 1 tablespoon instant yeast (scant tablespoon or 8 g); 3/4 cup milk (170 g); 2/3 cup water (room temperature, 151 g); 1 tablespoon butter (softened, 12 g); Butter Block; 8 ounces butter (2 sticks, unsalted or 228 g); 1 egg (mix with 1 tablespoon water for optional egg wash)

Servings: persons

Dough
4 cups all-purpose flour (514 g unbleached)
2 tablespoons sugar (26 g)
2 teaspoons salt (scant teaspoons or 10 g)
1 tablespoon instant yeast (scant tablespoon or 8 g)
3/4 cup milk (170 g)
2/3 cup water (room temperature, 151 g)
1 tablespoon butter (softened, 12 g)
Butter Block
8 ounces butter (2 sticks, unsalted or 228 g)
1 egg (mix with 1 tablespoon water for optional egg wash)

1
["Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. It's not necessary to knead the dough unless for a few times to mix the dough.", "Wrap 2 sticks of butter touching in plastic wrap. Pound with a rolling pin until the butter block is 5 by 6 inches. The butter should be cold but pliable. Test by poking a finger to see if an indention is easily left.", "Lightly flour the counter and dough and roll dough out to a 5.5"" by 12.5"" rectangle. Brush off the flour and place the butter block on half the dough and fold the other half over. Seal the dough around the butter.", "Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an 8"" x 18"" rectangle. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8"" x 6"" bundle.", "Wrap the package and chill for 30 minutes in the fridge.", "Roll the dough stretching the longer side out until the rectangle is 8 by 18"" again. Triple fold again, wrap and chill for 30 minutes.", "Repeat this one more time, chilling the package for 30 minutes.", "Take the dough our and roll it into an 8"" wide, 28"" long rectangle, trimming off excess.", "Divide this dough into 7 rectangles, 4"" wide and 8"" long. Divide each rectangle diagonally so that there are 14 triangles, 4"" at the base and 8"" to the tip.", "Take each triangle and make a 3/4"" slit half-way along the base. Stretch the triangle from base to tip and at the base. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Spray the parchment lightly with oil first.", "Preheat the oven to 450F, but drop to 375F when croissants go into the oven.", "Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume.", "If a shiny surface is desired, brush lightly with an egg wash.", "Bake at 375F in the upper portion of the oven for 12 minutes. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally."]

961

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Dough, 4 cups all-purpose flour (514 g unbleached), 2 tablespoons sugar (26 g), 2 teaspoons salt (scant teaspoons or 10 g), and more.

Yes, Croissants And Puff Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Croissants And Puff Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions