Garlic & Cheese Croissant Recipe

Mix dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp salt until evenly combined.

Add cold liquids and butter

Make a well in the center of the dry ingredients and add 1/2 cup cold whole milk, 1/4 cup cold water, and 2 tbsp softened unsalted butter. Use a wooden spoon or your hand to bring the dough together until it forms a shaggy but cohesive dough. Do not overwork; a slightly sticky dough is fine.

Knead and rest

Turn the dough onto a lightly floured surface and knead gently 6–8 turns until smooth. Shape into a rough rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to relax the gluten before laminating.

Prepare butter block

While dough chills, place 3 quarter_cup portions (total equal to 3/4 cup) of unsalted butter on a piece of parchment or plastic wrap. Add 1 tbsp flour to the butter and press and fold to incorporate; shape into a 6x4-inch rectangle about 1/2 inch thick. Chill until firm but pliable (15–20 minutes).

Roll and encase butter

On a lightly floured surface, roll the chilled dough into a 10x6-inch rectangle. Place the butter block centered on one half of the dough, leaving a small border. Fold the other half of the dough over the butter and press the edges to seal so the butter is fully encased.

First turn

Roll the sealed packet into a 12x6-inch rectangle with the sealed edge to your right. Fold the dough into thirds (like a business letter). Wrap and chill for 30 minutes.

Second and third turns

Repeat rolling to 12x6 inches and folding into thirds two more times, chilling 20–30 minutes between folds. After the final chill, roll the dough to about 14x9 inches, keeping it cold but pliable. The goal is 3 single folds (total 3 turns) for visible layers.

Prepare filling

In a small bowl, combine 3 tbsp softened unsalted butter, 3 minced garlic cloves, 1 tbsp chopped parsley, 1/2 cup grated Parmesan, 3/4 cup shredded Gruyère or cheddar, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until evenly distributed.

Shape croissants

Trim the edges of the rolled dough to make a neat 14x9-inch rectangle. Cut the dough in half lengthwise to make two 14x4.5-inch strips. Cut each strip into 6 even triangles (total 12 triangles) by slicing diagonally from the wide end to the point—each triangle base should be about 4.5 inches. On each triangle, spread about 1/2 to 3/4 tsp of the garlic-butter-cheese mixture over the wide base, leaving a 1/4-inch border. If desired, sprinkle a little extra grated cheese on top of the spread.

Roll croissants

Starting at the wide end, tightly roll each triangle toward the point, stretching slightly as you roll to get a tight spiral. Place each croissant onto a parchment-lined baking sheet with the tip tucked underneath to prevent unrolling. Arrange with space to expand.

Egg wash and proof

In a small bowl whisk 1 large egg with 1 tsp cold water. Brush each croissant lightly with the egg wash. Optionally sprinkle with 1/4 tsp coarse sea salt across the batch. Cover loosely with lightly greased plastic or a clean kitchen towel and proof at warm room temperature for 45–60 minutes until puffy (not doubled).

Bake

Preheat the oven to 400°F (200°C). Bake the croissants on the middle rack for 12–16 minutes, rotating the pan halfway through, until deep golden brown and crisp. If tops brown too quickly, tent lightly with foil for the final few minutes.

Cool and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5–10 minutes. Serve warm so the cheese is melty and the interior is flaky.