24 Foods You Can Stuff Inside a Croissant Gallery
24 Foods You Can Stuff Inside a Croissant Gallery
If you thought walking into a bakery with smell of buttery croissants baking in the oven was drool-worthy, we just upped the ante by taking the crown jewel of Viennoiserie and adding sweet and savory fillings. The final result tastes a whole lot like a juiced-up Toaster Strudel.
This croissant makeover isn’t about baking the most beautiful crescent-shaped pastry, but it is about creating something mouthwateringly delicious that can be tailored to suit anyone’s taste. We already know that Nutella can improve just about any food, but for a sweet treat have you ever considered the majesty of wrapping flaky croissant dough around an already delectable peanut butter cup? If sweets aren’t your thing, try our hybrid croissant-spanakopita (trendy Cronut-like name TBA) or make a Frenchie version of pigs in a blanket.
Breathing an extra day of shelf life into the otherwise quick-to-stale pastry isn’t a new concept. French patisseries sell the day-old croissants filled with almond cream known as croissants aux amandes. However, you may start to feel the phantom eye rolls from ghost French pastry masters past when you reach for the hot dogs or chicken parm — a small price to pay for the perfect handheld savory snack.
If you have the time, make your own leavened croissant dough from scratch using this recipe for butter croissants, or save time by using canned crescent roll dough instead. Remember to follow the basic instructions for your croissants, including allowing your dough to proof before baking, these times and temperatures are guidelines, so be sure to check your pastries to make sure they don’t burn. Shortcuts or not, check out these 24 foods you can stuff inside a croissant — you won’t regret it.
Make almond paste by combining equal parts almond flour and confectioners sugar in the bowl of a food processor, then add one egg white for every one and a half cups of sugar used. Add a dash of vanilla extract and a pinch of salt. Then process into a smooth paste. Spread the paste on the triangle of croissant dough. Then, roll it up and bake your almond croissant. Bake at 375 degrees F for 10 to 15 minutes.
Combining two foods as delightful as bacon and croissants seems like a no-brainer. To make this savory-stuffed croissant, cook your bacon until crisp, and then set aside to cool. Roll out your croissant dough, layer a piece or two of bacon, and then roll the croissant into a perfect breakfast sandwich that is ready for the oven. Bake at 350 degrees F for 15 to 20 minutes.
Berries and Cream
This rendition of a croissant tastes a lot like a Danish, which we don’t mind. Sprinkle fresh, sweet berries on the dough (add a spoonful of honey if you need to sweeten them). Then, roll your croissants into a crescent shape and bake in the oven. While the croissants are baking, whip up some pastry cream. Wait for your croissant to cool before using a piping bag fitted with a small tip to puncture and fill your croissants with cream. Bake at 350 degrees F for 15 to 20 minutes.
Brie and Jam
Similar to Brie en croute, this pick for a handheld Brie and jam croissant pocket is phenomenal. Roll out your croissant dough, and then spread one side of the dough with a thin layer of jam. Layer on the cheese, roll up your croissant, and then bake until golden brown and oozing with cheesy goodness. Bake at 350 degrees F for 15 to 20 minutes.
Yep, even chicken parmesan can be stuffed inside your croissant. Use our favorite Chicken Parmigiana recipe or your own to create this crazy combination. Then, add a slice of chicken parm and do your best to roll up with croissant dough. It might not be the most beautiful creation, but it will be delicious. You can serve with a side of marinara sauce. Bake at 350 degrees F for 20 to 25 minutes.
Pain au chocolat is traditionally made with skinny batons of chocolate, but if you can’t locate those, chocolate chips work just as well. For this style of croissant, you can choose to abandon the crescent shape, and instead start with a rectangle of dough and roll both ends to the middle. Bake at 375 degrees F for 20 minutes.
Basically, this croissant is a lot like a cinnamon roll, which is why we chose to adapt this cinnamon roll recipe for our stuffed croissants. Just combine the filling ingredients, and then spread them onto the croissant dough before rolling your cinnamon-sugar croissants. Bake at 475 degrees F for 12 to 15 minutes.
Anyone can make a delicious egg sandwich with a croissant, but not everyone can stuff a croissant with eggs. Start by using this guide to make perfect scrambled eggs, then top each triangle with a scrambled egg, and roll your croissant. Bake at 350 degrees for about 20 minutes or until golden brown and baked through.
Feta and Spinach
Fresh Mozzarella and Basil
Make this Italian-inspired croissant by layering a couple sliced of fresh mozzarella with fresh basil at the widest part of your croissant dough triangle, and then bake your croissant for 15 to 20 minutes at 350 degrees F.
This stuffed croissant tastes a lot like those garlic knots from your favorite pizza place, except with more butter. Combine the ingredients for this Easy Cheesy Garlic Bread recipe, and instead of spreading the filling onto your baguette spread it on one side of the croissant dough, and roll your crescent-shaped treat. Then, bake at 375 degrees F for about 10 to 15 minutes.
This is a pig in a blanket like you’ve never had before. Stick with classic hot dogs or swap for merguez, spicy Italian sausage, or sweet maple sausage for a change. Simply place your cooked sausage on the widest part of the dough triangle, and then roll to form the stuffed crescent. Bake these at 350 degrees F for 15 to 20 minutes.
Need a way to turn last night’s meatballs, or meatloaf for that matter, into a lunch-worthy treat? Place your meatball at the widest part of your dough triangle, and then do your best to neatly roll your meatball-stuffed croissant into a crescent shape. This might not look like a work of art, but your stomach won’t mind.
Nutella can add a bright spot to any day, so whether you use the store-bought spread or make your own chocolate-hazelnut delight, these croissants shouldn’t be missed. Spread a thin layer of the Nutella to cover one-side of the triangle of dough, and then loosely roll up your croissant. Bake at 375 degrees F for about 20 minutes or until golden brown.
Two great treats combine to make one even better treat. Make an Oreo cookie crumble, and place a spoonful of the cookie crumbs at the widest part of the dough triangle. Roll your croissant, and bake at at 375 degrees F for about 20 minutes or until golden brown.
Peanut Butter and Jelly
Your favorite lunch-time sandwich gets a makeover in the form of a croissant roll-up. Simply spread thin layers of peanut butter and jelly, covering the whole dough triangle, and then roll your croissant loosely. Bake this lunchtime delight at 375 degrees F for 15 to 20 minutes or until golden brown and piping hot.
Peanut Butter Cups
Really you can stuff your croissant with any candy bar, but we happen to love peanut butter cups. To make your life easy, break up your peanut butter cups, and then place a spoonful of the candy on the widest part of your croissant dough triangle. Bake at 350 degrees F for 20 minutes for the perfect candy-stuffed croissant.
Pecan Pie Filling
This stuffed croissant tastes as good, if not better, than actual pecan pie. Use this recipe for a pecan pie filling, and then sprinkle it over the whole triangle of croissant dough. Roll-up your crescent, and then bake at 375 degrees F for 20 minutes.
Everything s’mores-inspired is delicious and these s’more croissants are no exception. Spread your croissant triangle with marshmallow fluff, then sprinkle with crushed graham crackers, and chocolate chips. Roll the whole thing up and bake at 350 degrees F for 15 to 20 minutes. This treat may be messy, but it’s hard to resist. You might also try filling biscuit dough with one of these delicious combinations to discover just one of these 24 things to make with a tube of biscuit dough that aren’t biscuits.