Le Croissant Recipe
Thinly sliced ham, turkey, and melted Swiss cheese fill a delicate pastry roll
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture, milk, and the egg. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 4
Roll Out Dough
Once risen, punch down the dough. Roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- 5
Add Butter
Spread softened butter over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining buttered third over the top, creating a layered effect. Chill in the refrigerator for 30 minutes.
- 6
Final Roll
After chilling, roll out the dough again into a rectangle and repeat the folding process. Chill again for another 30 minutes.
Assemble Croissants
- 7
Cut Dough
Roll out the dough into a large rectangle one last time. Cut it into triangles (about 5 inches at the base).
- 8
Add Filling
Place a slice of ham, turkey, and Swiss cheese on the base of each triangle.
- 9
Roll Croissants
Starting from the base, roll each triangle up towards the tip to form a crescent shape. Place on a baking sheet lined with parchment paper.
- 10
Let Rise
Cover the croissants with a damp cloth and let them rise for another 30 minutes.
- 11
Bake
Preheat the oven to 375°F (190°C). Brush the tops of the croissants with a beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.