Recipes Breakfast Basics Filled Croissants
Filled Croissants

Filled Croissants

Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 6
You can fill croissants with a variety of sweet or savory ingredients. Recipes for suggested fillings are included after the instructions for filling and baking the croissants below; each yields enough for 6 croissants. As you fill the croissants, it is important to keep the dough cold. Work with 2 pieces of dough at a time and refrigerate the rest until ready to use.


For the croissants:

  • 6 triangles of frozen precut croissant dough
  • 1 egg
  • 2 Tbs. milk


Thaw the croissant dough:
Place the frozen croissant dough between pieces of parchment paper on a baking sheet. Wrap the pan tightly with plastic wrap and refrigerate overnight.

Fill the croissants:
Place a dough triangle on a lightly floured surface with the tip pointing away from you. Gently stretch out each corner. Place 2 Tbs. filling along the base of the triangle; fold in the base corners to secure the filling. Starting at the base, roll up the croissant toward the tip, tucking the tip under the croissant. Curve the ends slightly inward to create a crescent shape.

Place the rolled croissants on a parchment-lined baking sheet, spacing them about 4 inches apart. Cover the pan loosely with plastic wrap. Let the croissants stand at room temperature until they have doubled in size and are spongy to the touch, 2 to 2 1/2 hours, depending on the temperature of the room and the dough.

Bake the croissants:
Preheat an oven to 350°F.

In a small bowl, whisk together the egg and milk until well combined. Using a pastry brush, very gently coat the tops of the croissants with the egg wash. Bake the croissants until they are golden brown, 20 to 25 minutes.

Transfer the pan to a wire rack and let the croissants cool to lukewarm, 15 to 30 minutes, before serving. Makes 6 filled croissants.

Filling suggestions (choose one)

For the streusel filling:
1/4 cup plus 2 Tbs. all-purpose flour
3 Tbs. firmly packed light brown sugar
1 Tbs. granulated sugar
3/4 tsp. ground cinnamon
3 Tbs. cold unsalted butter, cut into small pieces
1/2 cup chopped toasted pecans

In a bowl, stir together the flour, brown sugar, granulated sugar and cinnamon. Add the butter and, using your fingers, rub in the butter until coarse crumbs form. Stir in the pecans. Set aside until ready to use.

Cherry preserves and slivered almond filling:
1/4 cup plus 2 Tbs. cherry preserves
2 Tbs. toasted slivered almonds

In a bowl, stir together the cherry preserves and almonds until combined. Set aside until ready to use.

Bittersweet chocolate filling:
6 oz. finely chopped bittersweet chocolate

Nutella filling:
6 oz. Nutella

Ham and Gruyère cheese filling:
3 oz. Black Forest ham, roughly chopped
1/4 cup plus 2 Tbs. grated Gruyère cheese

In a bowl, stir together the ham and cheese until combined. Cover and refrigerate until ready to use.

Mushroom and roasted red bell pepper filling:
2 Tbs. unsalted butter
1 1/2 cups sliced button mushrooms
Salt and freshly ground pepper, to taste
1 1/2 oz. roasted red bell pepper, finely diced
2 Tbs. toasted pine nuts

In a sauté pan over medium heat, melt the butter. Add the mushrooms and sauté, stirring constantly, until soft, 8 to 10 minutes. Season with salt and pepper. Transfer to a colander and let cool. In a bowl, stir together the mushrooms, bell pepper and pine nuts until combined. Set aside until ready to use.

Tapenade, thyme and goat cheese filling:
3 oz. goat cheese
1/4 cup plus 2 Tbs. chopped Kalamata olives
1/2 tsp. chopped fresh thyme

In a bowl, stir together the goat cheese, olives and thyme until combined. Cover and refrigerate until ready to use.

Roasted apricot filling:
3 apricots, halved and pitted
1 Tbs. unsalted butter, melted
2 Tbs. sugar

Preheat an oven to 375°F. Line a baking sheet with parchment paper. Place the apricot halves, cut sides up, on the prepared pan. Drizzle the apricots with the butter and sprinkle with the sugar. Bake until the apricots are fork-tender, about 10 minutes. Transfer the pan to a wire rack and let cool. Cut each apricot half into 4 slices. Set aside until ready to use.
Williams-Sonoma Kitchen.