How to Prepare Empty Puff Pastry Croissants in a Few Steps
Puff pastry is a convenient ready base that allows us to create savory or sweet recipes of all kinds, such as apple turnovers, savory pies, strudels and croissants.
In my fridge, there are always a couple of rolls of puff pastry, a fantastic all-rounder that allows us to prepare a quick dinner or a last-minute dessert. When I have leftover roasted or grilled vegetables, I add a boiled potato, a melting cheese, some cold cuts, and bake a delicious savory pie. The last one I made contained pumpkin, potatoes, and mushrooms, a delight!
For holidays, many appetizers are made, and croissants are always very successful. Today I will explain how to create empty croissants to fill after baking; the same method can also be used to prepare filled croissants, only the baking time will be slightly longer.
Before moving on to the procedure, here are some recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1 roll puff pastry (round or square)
- 1 egg yolk (or 1 egg white or milk)
- to taste sesame seeds (or other seeds as desired)
Tools
- 1 Baking Tray
- Parchment Paper
- 1 Brush for food
- 1 Pizza Cutter
Procedure
Leave the puff pastry at room temperature for 5 minutes so that you can open it without breaking it.
If you use rectangular puff pastry, you can make 24 croissants by cutting them first into rectangles and then into triangles with the pizza cutter as shown in the attached photo.
Roll the base towards the tip to form 24 small croissants.
Place them on a baking tray lined with parchment paper, always keeping the closure of the croissant underneath so they won’t open during baking; slightly close the tips towards the inside (to give the croissant shape), brush them with a little egg yolk (or egg white or milk), and sprinkle sesame seeds on the surface.
If you use round puff pastry, you can make 12 or 24 croissants by cutting them with the pizza cutter from the outside towards the inside as shown in the attached photo.
Place them on a baking tray lined with parchment paper, always keeping the closure of the croissant underneath so they won’t open during baking; slightly close the tips towards the inside (to give the croissant shape), brush them with a little egg yolk (or egg white or milk), and sprinkle sesame seeds on the surface.
Do you want to fill the croissants before baking?
You can do it without any problem; you will just need to increase the baking time by a few minutes, depending also on the moisture of the filling.
Bake the snack bites in a preheated static oven at 428°F for 15/16 minutes, paying attention to the baking, as they may darken quickly in the last minutes.
The empty savory puff pastry croissants are ready, take them out of the oven, let them cool, and fill them as desired.
I filled them with spreadable cheese, salad, cooked or raw ham, and they were gone in a flash!
Advice
Storage
The empty puff pastry croissants will remain crispy for 1 day, then they will lose their crunchiness. I recommend preparing them shortly before serving.
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