Soft savory croissants are very easy to make and perfect to fill for a birthday, a dinner, an Easter picnic, or a simple aperitif with friends. The recipe is very simple and is prepared with a few hours of rising, and the wait will be rewarded by their goodness!

You can fill them with cream cheese, with salmon, cold cuts, or vegetables, basically however you prefer, success is guaranteed because they will be a hit!

Let’s discover the recipe 👇😜

See you soon, Susy!

Difficulty: Medium
Cost: Cheap
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 12 croissants
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

119.99 Kcal

calories per serving

Info Close

Energy 119.99 (Kcal)
Carbohydrates 15.34 (g) of which sugars 1.72 (g)
Proteins 3.57 (g)
Fat 5.06 (g) of which saturated 3.07 (g)of which unsaturated 1.85 (g)
Fibers 0.55 (g)
Sodium 196.42 (mg)

Indicative values for a portion of 36 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the soft savory croissants

1/3 cup Manitoba flour
2 tsp dry yeast (12 g of fresh yeast)
2 tsp sugar
3 tbsp whole milk (room temperature)
2/3 cup Manitoba flour
1 cup all-purpose flour
1/4 lb butter (softened and cut into pieces)
1 egg
1/3 cup whole milk
1 tsp salt

Tools

You will need

Stand mixer (I used a Kenwood)
Bowl

I prepare the soft savory croissants

In a bowl, I put the Manitoba flour, dry yeast, and sugar, mix with a spatula, and add the milk. Cover the bowl with plastic wrap and let it rise in a dry place for 40 minutes until the surface is covered with bubbles.
If you use fresh yeast, dissolve it first in lukewarm milk before adding it to the flour and sugar.
Put the starter dough in the stand mixer bowl (1) and add all the ingredients, the flours (2), the egg (3), and the milk (4). Turn on the stand mixer with the paddle attachment (5) at low speed just to mix the ingredients well. Then replace the paddle with the dough hook (6) and knead for about ten minutes, adding the softened butter pieces (7) a little at a time.
The dough should come away completely from the sides of the bowl, and finally, I incorporate the salt (8). The dough is ready; I transfer it to a bowl (9) and let it rise in the oven with the light on until it doubles.
After the rising time, I turn the dough out onto a lightly floured work surface and, without working it too much, roll it out with a rolling pin to create a circle. With the help of a pizza cutter, I divide the circle into four parts and then make 12 triangles. I roll the base towards the tip, and the croissant is done.
I place the croissants obtained on a baking sheet covered with parchment paper and let them rise for about an hour until they double.
After the last rise, I preheat the oven, brush the croissants with a bit of milk.
I bake at 350°F for 15 minutes in static mode.
I take the savory croissants out of the oven and let them cool before filling them.