Strawberry Croissant
Indulge in the perfect blend of buttery layers and fruity sweetness with this homemade Strawberry Croissant recipe. These golden, flaky pastries are filled with luscious cream cheese, sweetened with powdered sugar, and studded with juicy fresh strawberries for a bakery-quality treat straight from your kitchen. With a careful balance of light and airy dough folded around a rich butter block, these croissants boast an irresistible crisp exterior and tender, melt-in-your-mouth interior. The recipe is a rewarding challenge for any home baker, featuring step-by-step guidance on lamination and a straightforward tangy-sweet filling. Serve these croissants fresh and warm for an elegant breakfast, brunch centerpiece, or a delightful dessert. With keywords like "homemade strawberry croissants," "flaky pastry recipe," and "cream cheese filling," this is the ultimate guide to mastering this delectable treat from scratch.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.25 cups Granulated sugar
- 1 packet Instant yeast
- 1.5 cups Whole milk
- 1.25 cups Unsalted butter
- 8 ounces Cream cheese
- 1.5 cups Fresh strawberries
- 0.5 cups Powdered sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 1 tablespoon Water
Instructions
Begin by combining 4 cups of all-purpose flour, 1.5 teaspoons of salt, 0.25 cups of granulated sugar, and 1 packet of instant yeast in a large mixing bowl.
Warm 1.5 cups of whole milk to about 110°F and add it to the dry ingredients. Mix until a dough forms.
Knead the dough for about 5 minutes, then form it into a ball. Place it in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour.
Meanwhile, prepare the butter block: Lay 1.25 cups of unsalted butter between two sheets of parchment paper and roll into an 8-inch square. Refrigerate until firm but pliable.
Roll the dough out into a rectangle, roughly 16x10 inches on a floured surface. Place the butter block on one half of the dough and fold the other half over, encasing the butter.
Roll the dough out again into a large rectangle, then fold it into thirds like a letter. Turn the dough 90 degrees and repeat the rolling and folding process twice more, refrigerating for 30 minutes between each turn.
Preheat the oven to 375°F (190°C).
For the filling, mix 8 ounces of cream cheese, 0.5 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Chop 1.5 cups of fresh strawberries and pat them dry with a paper towel.
Roll the dough out into a large rectangle after the final chill, approximately 20x10 inches, and cut into triangle shapes.
Place a small amount of cream cheese filling near the base of each triangle and top with a few pieces of strawberries.
Roll each triangle up, starting from the base towards the tip, to form a crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper.
In a small bowl, beat 1 egg yolk with 1 tablespoon of water to create an egg wash and brush it over the croissants.
Bake the croissants in the preheated oven for about 18-20 minutes until golden brown and flaky.
Allow the croissants to cool slightly before serving. Enjoy your strawberry-filled croissants warm!
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 527.8 g | 192% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 148.1 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 853 mg | 66% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
