Croissants

Savory croissants are buttery, flakey croissants, filled with meats, cheeses, and vegetables to create meals for lunch or breakfast.

You can make croissants filled with chicken and pesto, maple cream and bacon, ham and cheese, prosciutto and basil, apple and cheddar and more for a specialty croissant sandwich.

Ham and Cheese

Ham and cheese croissants are baked in the oven, allowing the cheese to ooze from the savory croissant.

Slices of ham are warmed in the microwave, and then placed in the center of the sandwich.

You can use slices of cheddar, gruyere, Havarti, or Swiss cheese and add them to the sandwich for a delicious ham and cheese croissant sandwich.

Ham and cheese sandwiches are baked in the oven, letting the cheese melt down the sides of the croissants.

Basil and Prosciutto

Prosciutto croissants are warm croissants that are baked in the oven.

Croissants are cut in half, and slices of brie are placed on the bottom halves of the croissants.

The bottom half croissants with cheese are baked in the oven, along with strips of prosciutto laying on the baking sheet to crisp them up.

Eggs are poached or fried in a frying pan to cook them for the sandwich.

Once the bottom half croissants have come out of the oven, top them with 1 egg on each sandwich.

Add slices of strawberries, avocado, crispy prosciutto, fresh basil leaves and arugula to the savory croissant sandwich.

Drizzle honey, and a little salt and pepper to taste.

Add the top part of the croissant on your layered sandwich and enjoy!

Pesto and Chicken

Pesto chicken croissants are made by combining and mixing together shredded cooked chicken, pesto sauce, and Greek yogurt in a bowl.

Slice the croissants in half lengthwise, and evenly distribute the pesto chicken onto the bottom half of the croissants.

Top with slices of tomatoes, mozzarella cheese, and argula.

Place the top half of the croissants on the sandwich and enjoy!

Turkey, Bacon, and Avocado

Turkey, bacon and avocado croissants are similar to a club sandwich, except on a buttery, flakey croissant!

Croissants are sliced in half lengthwise, and Dijon mustard is spread over the bottom half of the croissants.

Each croissant sandwich is layered with crispy bacon and slices of turkey breast.

You can get sundried tomato, or peppered turkey breast for your sandwich for a little more flavor if desired.

Top the sandwich with lettuce, slices of avocado, diced red onion, and cucumber slices.

Place the top half of the croissant on the sandwich and enjoy.

Balsamic Onion Jam and Bacon

Balsamic onion jam and bacon croissants are a delicious and savory croissant filling to try.

Balsamic onion jam is a sweet, caramel flavored jam, which compliments crispy bacon quite well to make a unique croissant sandwich.

Layer balsamic onion jam on both sides of a croissant that has been cut in half, and top with crispy bacon pieces. Sandwich the 2 croissant halves together and enjoy!

Spinach and Feta

Spinach and feta croissants are buttery and earthy.

Spinach is mixed together with mozzarella and crumbled feta cheese.

Croissant dough is rolled out and cut into triangles.

One spoonful of spinach and feta are placed on the bottom of the croissant triangle.

The triangle is rolled up, and then the croissant is proofed and baked in the oven until the cheese begins to melt, and the croissant becomes golden brown.

Maple and Bacon

Maple and bacon croissants have a sweet maple flavor, paired with crispy bacon bits.

Maple cream filling piped on the inside of the croissant.

The croissant has maple syrup drizzled on top, along with a few crumbled bacon bits.

Apple and Cheddar

Apple and cheddar croissants are creamy croissants with a hint of apple, and can be dipped in a honey mustard yogurt sauce.

Croissant dough is rolled out and cut into triangles.

One slide of cheddar, and 1 thin piece of apple is placed on the bottom of the triangle.

The triangle is rolled up, and then the croissant is baked in the oven until the cheese begins to melt, the apple is fork tender, and the croissant becomes golden brown.

Mushroom and Brie

Mushroom brie croissants ooze with melted brie and tart cranberry sauce.

Sliced mushrooms are cooked in a frying pan with olive oil, butter, thyme, minced garlic, sea salt, and freshly ground cracked pepper.

To assemble the croissants, they are cut in half lengthwise, and then slices of brie are placed on the bottom half of the croissants.

Cranberry sauce is spooned on top of the brie cheese for the sauce of the sandwich.

Mushrooms are heaped onto the sandwich, and the top half of the croissant is placed on top to make this savory lunch croissant.

The croissants are baked in the oven for about 10 minutes to melt the brie cheese, and served warm, right out of the oven.

Bacon, Egg, and Cheese

Bacon, egg and cheese croissants are breakfast sandwiches you can have in the morning.

Eggs are cooked with a bit of butter, chives, and cheddar cheese in a frying pan. You can either scramble the eggs or make them into an omelette, adding a little salt and pepper to them to taste.

Assemble the breakfast croissant sandwich by slicing the croissants in half lengthwise.

Add crispy pieces of bacon, and the eggs and cheese on top.

Place the top half of the croissant on top to make a sandwich.

You can also bake the sandwiches in the oven for a couple of minutes to warm the croissants.

Egg Salad

Egg salad croissants have a creamy egg filling inside of them.

Eggs are hard boiled, cooled, and shelled. Hard boiled eggs can be cut into small cubes and then placed in a bowl.

Eggs are mixed together with a bit of mayo, mustard (whole grain or Dijon), salt and pepper to make the filling.

Cut the croissant and toast it, then filling with egg salad and enjoy.

Chicken Salad

Chicken salad croissants are creamy herbed chicken sandwiches with a nutty finish.

Chicken salad sandwiches are made by mixing together mayo, sour cream, parsley, green onions, tarragon, fresh dill weed, fresh lemon juice, garlic powder and salt and pepper.

Cubed chicken, raisins, and toasted sliced almonds are mixed into sour cream mixture to full coat the chicken to made the chicken salad base.

Chicken salad is spread in a thick layer onto a croissant that has been cut in half, along with a few cucumber slices.

Close the croissant sandwich with the top half of the croissant and it’s ready to be eaten.

Sweet croissant fillings have almond, chocolate, and vanilla custard flavors infused into them, and then baked in the oven.

Sweet croissants have buttery and flakey pastry that will melt in your mouth as you eat them.

You can also fill croissants with rose lychee, hazelnut or carrot cake flavors.

Try making one of these sweet croissant flavors for your next Sunday brunch!

Vanilla Bean Custard

Vanilla bean custard stuffed croissants are filled with a sweet, creamy vanilla bean custard.

Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.

The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.

Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.

Vanilla custard is made by tempering eggs with the hot cream.

Vanilla custard needs time to cool and chill for a couple of hours prior to using it.

You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.

You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!

Hazelnut

Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.

Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.

Carrot Cake

Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.

Croissants are cut in half, and then dipped in simple syrup.

Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.

Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.

After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.

Almond

Almond croissants are made by creating a syrup, and an almond filling.

The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.

Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.

To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.

Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.

Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.

Bake in the oven until they are golden brown.

Raspberry Rose Lychee

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Chocolate

Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.

The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.

After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.

Croissants by themselves are flakey and buttery pastry. You can add many different types of flavors to croissants to enhance their flavor.

You can fill croissants with vanilla custard, matcha, almond cream, pistachio cream, and raspberry compote.

Try making one of these unique croissant flavors for your next Sunday brunch!

Vanilla Bean Custard

Vanilla bean custard stuffed croissants are filled with a sweet, creamy vanilla bean custard.

Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.

The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.

Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.

Vanilla custard is made by tempering eggs with the hot cream.

Vanilla custard needs time to cool and chill for a couple of hours prior to using it.

You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.

You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!

Macadamia Coconut

Macadamia coconut croissants have a hint of coconut and nutty flavoring to them.

The inside of the croissant is filled with a macadamia nut cream.

Macadamia nuts are blended together with butter, flour, an egg, powdered sugar and vanilla extract to create the macadamia nut cream filling.

Croissants are cut in half horizontally, and then filled with macadamia cream on the bottom part of the croissant.

The top half of the croissant is placed resting on the filing to create a sandwich.

More macadamia cream is spread on the top of the croissant, and then it’s dipped in shredded coconut.

Macadamia coconut croissants are baked in the oven until the coconut is toasted golden brown.

Chocolate

Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.

The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.

After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.

Matcha

Matcha glazed croissants add a hint of green tea flavor to croissants.

Matcha croissants are made by making a glaze out of matcha powder, water, icing sugar, and egg whites.

Dip the top of the croissant into the matcha glaze, and sprinkle a couple chopped up hazelnuts on top.

Almond

Almond croissants are made by creating a syrup, and an almond filling.

The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.

Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.

To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.

Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.

Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.

Bake in the oven until they are golden brown.

Raspberry Rose Lychee

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Pistachio

Pistachio croissants have a unique nutty flavor and have a pop of vibrant green.

Pistachio croissants are made by first making vanilla pastry cream.

Pistachios are blended with powdered sugar and cornstarch until they are quite fine. The pistachio mixture is combined with butter, an egg, and the pastry cream.

Croissants are cut in half, and then the pistachio filling is placed on the bottom half of the croissant to create a sandwich.

Pistachio filling is spread on the top of the croissant as well, and then chopped up pistachios are sprinkled on top.

Pistachio croissants are baked in the oven until they are golden brown. You can serve them warm, right out of the oven.

Carrot Cake

Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.

Croissants are cut in half, and then dipped in simple syrup.

Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.

Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.

After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.

Apple and Pumpkin Pie

Apple and pumpkin pie croissants are filled with appl

Apples are diced and cooked in butter, cinnamon, nutmeg, and brown sugar until they are fork tender.

You’ll be making 2 different flavors of croissants – almond and apple, or pumpkin pie croissants.

The croissants are cut in half, and then dipped in simple syrup. Almond filling or pumpkin pie filling is piped onto the croissants.

Croissants that are filled with almond filling have the apple pieces placed on top. Add a little more almond filling, and then close the croissant with the top half.

Add the top half of the croissants to the pumpkin pie croissants.

Spread a thin layer of almond filling on top of all of the croissants and bake in the oven until they are golden brown.

Hazelnut

Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.

Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.

Croissant dough is a labor of love to create. The laminated layers of butter create a flakey, rich, creamy pastry dough.

You can use croissant dough to create many different types of pastries and desserts.

Cinnamon Rolls

Cinnamon rolls are a delicious and easy way to use up leftover croissant dough.

Lie the croissant dough out flat, and cover it in butter, brown sugar, and cinnamon.

Roll up the dough into a pinwheel. Bake the cinnamon buns and drizzle cream cheese icing on top.

Danish Pastries

Danish pastries are a buttery and flakey pastry with fillings inside them.

Danish pastries can be filled with a variety of fillings including:

• vanilla custard
• jam
• pastry cream
• cream cheese filling
• almond paste

Danish Pastries can be made into intricate designs using croissant dough, or puff pastry.

Mille Feuille

Mille feuille is a dessert that is made up of 3 layers of pastry. You can use croissant dough for the layers, or puff pastry.

In between the pastry layers is piped vanilla custard. The vanilla custard is made with actual vanilla beans so you can see the tiny vanilla beans in the custard.

Mille feuille has a layer of royal icing on the top of it, with a couple of decorative lines of dark chocolate.

The dark chocolate is made a bit more fancy by using slits with a knife, giving mille feuille its signature look.

Salted Caramel Cream Filled Pastry

Salted caramel cream filled pastry is made by using layers of pastry.

You can use croissant dough for this, or you could use puff pastry.

In between the layers of puff pastry is salted caramel custard. The custard is piped into small circles.

After the custard has been piped, a small drizzle of hazelnut sauce is added to the middle of the pastry. You can add another layer of pastry on top, and repeat with custard and hazelnut sauce.

Dust a little cocoa powder or powdered sugar on top of the pastry.

Cinnamon Twists

Cinnamon twists are made using long and thin pieces of croissant dough.

The dough is twisted to create the shape. A little bit of cinnamon and sugar are dusted on the top of the dough, and then they can be baked and enjoyed!

Cruffin

A cruffin is a hybrid between a muffin and a croissant. A cruffin can be made with croissant dough or puff pastry dough.

A cruffin is made by using cinnamon, and sugar, and twisting the dough to make a delightful dessert that looks almost like a rose.

You can even use hazelnut sauce to have a creamy, chocolatey cruffin.

Cranberry Brie Bites

Cranberry brie bites are a tart and cheesy appetizer you can make using croissant dough.

You only need small squares of croissant dough to create this bite sized appetizer.

Place the squares inside a mini muffin tin, and add a small piece of brie. Top the brie with cranberry sauce and a sprig of fresh rosemary.

Bake the cranberry brie bites and serve warm.