Croissant Flattie Recipe
Make Croissant Flattie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Laminating
Filling & Assembly (optional)
Finishing
Method
Dough & Laminating
- 1
Make dough
In a large bowl or the bowl of a stand mixer, whisk together 4.5 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 2 tsp fine sea salt. In a separate bowl combine 1 cup whole milk (scalded then cooled to lukewarm if preferred) and 1/2 cup warm water. Add liquid to the dry ingredients and mix with the dough hook on low until a shaggy dough forms. Add 4 tbsp room-temperature unsalted butter and continue mixing 3–4 minutes until the dough is smooth and elastic but still slightly tacky. Do not overwork. Scrape dough into a lightly oiled bowl, cover, and let rest in the refrigerator for 30 minutes to an hour to relax the gluten.
- 2
Prepare butter block
While the dough rests, prepare the laminating butter. Take 14 oz cold unsalted butter and place it between two sheets of parchment. Using a rolling pin, pound and roll the butter into a flat rectangle about 8 x 6 inches and about 1/2-inch thick. Keep the butter cold but pliable; return to refrigerator if it softens too much. Chill until the dough has rested.
- 3
Roll and encase butter
On a lightly floured surface, roll the dough into a 12 x 8-inch rectangle. Place the butter block on the lower two-thirds of the dough, leaving a border. Fold the top third of dough down over the butter, then fold the bottom third up (envelope fold) so the butter is fully encased. Pinch seams to seal. Chill the dough seam-side down for 20–30 minutes until firm but not rock-solid.
- 4
Laminate (turns and folds)
On a floured surface, roll the chilled dough into a 20 x 8-inch rectangle. Perform a book fold (fold the right third in, then the left third over it) or a letter fold, creating three layers. Rotate the dough 90°, chill seam-side down for 20–30 minutes. Repeat the rolling to 20 x 8 inches and perform a second fold. Chill again 20–30 minutes. For a flattie (focussed on flat, layered rounds) perform a third roll to 20 x 8 inches and fold once more if desired for 3–4 folds total. Always chill between folds to keep butter solid and layers distinct. Total of 3 folds yields 27 layers (3x3x3).
- 5
Final roll and rest
After the final chill, roll the dough to a 14 x 12-inch rectangle about 1/4-inch thick. Trim edges to make a neat rectangle and place on a baking sheet lined with parchment. Cover loosely and refrigerate 30–45 minutes to firm up for easier cutting.
Filling & Assembly (optional)
- 6
Cut and fill (make Croissant Flatties)
Preheat oven to 400°F (200°C) with rack in middle. Remove chilled rolled dough and using a 3.5–4-inch round cutter (or a 4 x 3-inch rectangle for a flattie sandwich shape), cut rounds or rectangles—you should get about 10–12 pieces. If making filled croissant flatties: brush one side of each cut piece lightly with Dijon mustard (about 1/2 tsp per piece). Layer thin-sliced ham (about 1/2–3/4 oz per piece) and Gruyère (approx. 1/2 oz per piece) on half the pieces, leaving a 1/4-inch border. Top with another round and press edges gently to seal. For an open-faced flattie, simply top with cheese and bake open.
- 7
Egg wash and scoring
Whisk 1 egg with 1 tbsp milk to make an egg wash. Lightly brush the tops and edges of each assembled flattie with egg wash. Using a sharp knife, score a shallow 1/8-inch decorative line around the top edge (do not cut through) to help lift layers while baking. Sprinkle a little coarse or flaky salt (about 1/16 tsp each) over each if desired.
Baking & Finishing
- 8
Bake
Place the baking sheet in the preheated 400°F (200°C) oven and bake for 12–16 minutes until the tops are deep golden brown and layers have puffed. Rotate the sheet halfway through baking for even color. Baking time will vary with size and thickness—watch for a rich caramelized color.
- 9
- 10
Assemble (if sandwich)
If you made filled flatties, open each slightly and add fresh arugula (about 1–2 tbsp per sandwich) before serving. For an extra touch, add a smear of Dijon if omitted earlier. Serve warm or at room temperature.