Pecan Croissant Flattie Recipe
Make Pecan 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 & Pastry
Pecan Filling & Coating
Egg Wash & Finishing
Method
Dough & Pastry
- 1
Mix and hydrate
Warm the milk to about 105–110°F (warm but not hot). In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine 3 cups + 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 1.25 tsp salt, and 2.25 tsp active dry yeast. Whisk to combine. Add warm milk, 3 tbsp softened butter, 1 large egg, and 2 tbsp cold water. Mix on low until combined (about 2 minutes), then increase speed and knead 4–6 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 2 tbsp more flour, 1 tbsp at a time.
- 2
- 3
Prepare butter block (lamination)
While dough proofs, prepare the cold butter block. Place 12 tbsp (1 1/2 sticks) cold unsalted butter between two pieces of parchment. Beat and roll it with a rolling pin until it forms an even rectangle about 7 x 10 inches and roughly 1/4 inch thick. Keep chilled in the refrigerator until the dough is ready.
- 4
Roll and laminate (folds)
Turn risen dough onto a lightly floured surface and roll into a rectangle roughly 10 x 14 inches. Place chilled butter block on one half of the dough and fold the other half over to enclose it, sealing the edges. Roll gently to a 10 x 16-inch rectangle. Perform a letter fold (fold one third over the center, then the other third over that). Wrap in plastic and chill 20–30 minutes. Repeat rolling to 10 x 16 inches and perform a second letter fold, chill 20–30 minutes. Perform a third roll and single fold if desired for extra layers, then chill at least 30 minutes until firm but pliable.
- 5
Shape flat croissant base
After final chill, roll dough into a 12 x 16-inch rectangle about 1/4 inch thick. Using a bench scraper, trim edges to make straight sides. Cut the rectangle into four equal 6 x 8-inch pieces (each becomes one flat croissant).
Pecan Filling & Coating
- 6
Make pecan filling
In a bowl combine 3 tbsp melted butter, 3/4 cup packed light brown sugar, 1 cup finely chopped pecans, 2 tbsp maple syrup, 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt. Stir until homogenous and spreadable. Taste and adjust — add a pinch more salt if needed.
- 7
Fill and flatten
Brush each rolled dough rectangle lightly with a thin layer of melted butter to help the filling adhere. Divide pecan filling evenly among the four dough rectangles and spread into an even 1/4-inch layer leaving a 1/2-inch border. Starting from the short side, loosely roll each rectangle into a tight log or spiral (like a flattened croissant/coil). Place each roll seam-side down on a parchment-lined baking sheet. Using your palm, gently press each roll to flatten it to about 3/4 inch thickness — you want a flat, croissant-like profile rather than a tall crescent.
- 8
Second proof
Cover the shaped flat croissants loosely with plastic wrap or a lightly greased shower cap and let them proof at room temperature until puffy and slightly increased in size, about 45–60 minutes. They should look aerated but not doubled.
Egg Wash & Finishing
- 9
Preheat and egg wash
Preheat oven to 375°F (190°C) with a rack in the center. In a small bowl, whisk 1 large egg with 1 tsp cold water to make an egg wash. Gently brush the tops and sides of each proofed flat croissant with the egg wash, taking care not to deflate them.
- 10
Top and bake
If desired, sprinkle the tops with 2 tbsp coarse sugar or turbinado and a pinch of finely chopped pecans for extra crunch. Bake on the middle rack for 18–22 minutes, rotating the tray halfway through, until deep golden brown and the interior reaches about 190°F when tested with an instant-read thermometer. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 11