Tucson's Turkey Blt Croissant Recipe
homemade croissant, turkey, bacon, rosemary avocado aioli, & l.t.o.
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Ingredients
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Homemade Croissants (makes 4)
Rosemary Avocado Aioli
Bacon & Turkey
L.T.O. & Assembly
Method
Homemade Croissants (makes 4)
- 1
Make the dough
In a medium bowl whisk together 2 cups all-purpose flour, 2 tbsp sugar, 1 tsp salt and 1.25 tsp instant yeast. In a small saucepan or microwave, warm 0.33 cups whole milk + 0.33 cups cold water until lukewarm (about 95°F / 35°C). Add the lukewarm liquid and 2 tbsp softened unsalted butter to the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand 3–4 minutes until smooth (dough should be slightly tacky). Form into a rectangle, wrap in plastic and refrigerate for 30 minutes to relax.
- 2
Prepare the butter block
While dough chills, place 6 tbsp cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 5x7 inch rectangle about 1/4" thick. Keep chilled but pliable — not rock hard.
- 3
Laminate (enclose butter and do turns)
On a lightly floured surface roll chilled dough into a 10x8 inch rectangle. Place the butter block centered on the dough so there's dough showing on all sides; fold the dough over the butter to encase it fully, pinching seams. Roll the enclosed dough into a 12x8 inch rectangle, then perform a single turn (fold into thirds like a business letter). Wrap in plastic and chill 30 minutes. Repeat this roll-and-fold (single turn) two more times for a total of 3 turns, chilling 30 minutes between each turn. Keep dough cold but pliable throughout.
- 4
Shape croissants
After the final chill, roll the dough into a 12x9 inch rectangle about 1/8" thick. Trim edges into a neat rectangle and cut into four 9x3" rectangles, then cut each rectangle into two long triangles (you should have 8 triangles) — if you prefer 4 larger croissants, cut into four large triangles. Starting at the wide end, stretch each triangle slightly and roll toward the tip, tucking the tip under. Place shaped croissants seam-side down on a parchment-lined baking sheet leaving room for expansion. Cover loosely with plastic or a towel and proof at room temperature until puffy and nearly doubled, about 60–90 minutes depending on room temperature.
- 5
Bake
Preheat oven to 375°F (190°C). Whisk the egg in a small bowl and brush gently over the croissants to get an even glaze. Bake on the middle rack 15–20 minutes until deep golden brown and crisp. If the outsides brown too quickly, tent with foil. Remove to a rack and cool 10–15 minutes before slicing for sandwiches.
Rosemary Avocado Aioli
- 6
Make the aioli
In a small bowl scoop 1 ripe avocado and mash until mostly smooth. Add 0.5 cup mayonnaise, 1 tsp finely chopped fresh rosemary, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 0.75 tsp kosher salt and 0.25 tsp black pepper. Stir until well combined. If the aioli is too thick, add up to 1 tbsp cold water to reach a spreadable consistency. Taste and adjust salt, lemon or rosemary. Chill in the refrigerator while you prepare the rest of the sandwich components.
Bacon & Turkey
- 7
Cook bacon
Arrange 8 slices thick-cut bacon in a large cold skillet without overlap. Cook over medium heat, turning occasionally, until crisp and evenly browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if assembling later.
- 8
L.T.O. & Assembly
- 9
Prepare L.T.O.
While croissants are cooling a bit, wash and dry 4 lettuce leaves, slice the tomato into 1/4" rounds, and thinly slice 1/2 red onion into rings. Lightly season tomato slices with 0.5 tsp kosher salt and a pinch of black pepper and set aside for a minute to macerate.
- 10
Prepare croissants for sandwich
Slice each warm croissant horizontally. Heat a skillet over medium heat and add 2 tbsp unsalted butter. Place cut-side down croissant halves in the butter and toast briefly until golden and slightly crisp, 30–60 seconds. Remove to plate.
- 11
Assemble
Spread a generous tablespoon (about 1 tbsp) of rosemary avocado aioli on the bottom half of each croissant and a light smear on the top half. Layer approximately 2 oz (or 2–3 folded slices) of warmed turkey on the bottom, then 2 slices of crisp bacon, a lettuce leaf, 2–3 tomato rounds, and a few rings of red onion. Close with the croissant top. Press lightly and serve immediately. Repeat to assemble all 4 sandwiches.
- 12
Serve
Serve warm with extra aioli on the side. Leftover aioli keeps covered in the refrigerator for up to 2 days; store extra croissants wrapped tightly.
