A freshly baked croissant up close
Massive Sheet Pan Croissants Are The Decadent Dessert You Didn't Know You Needed
By Elaina Friedman
The giant sheet-pan croissant is a clever invention that recipe developer Sohla El-Waylly shared with NYT Cooking on YouTube. Instead of preparing a buttery détrempe, letting it rise, laminating the dough, and rolling it into individual crescents, El-Waylly's quick-and-easy version requires very little effort, forethought, or loyalty to French tradition.
This giant croissant recipe makes use of store-bought puff pastry, which is laminated with butter but not leavened like traditional dough, yielding an extra-crunchy bite that evokes a typical croissant. When the puff pastry is thawed but still cold, unfold it onto a sheet tray and bake it in the oven at 425 F for 10 minutes, followed by another 20 to 30 minutes at 350 F.
Once it's out of the oven, the next step is to slice it open lengthwise and fill it with whatever your heart desires, from classic almond frangipane to ham and cheese to a healthy sprinkling of za’atar. Finally, pop the giant croissant into a 350-degree Fahrenheit oven for 20 more minutes, and voilà, your massive pastry is complete.