Pecan Croissant Flattie Recipe

Make the dough

Whisk together flour, salt, sugar, and instant yeast in a large bowl. Warm the milk and water to about 95–105°F (warm to the touch) and mix together. Add warm milk/water and softened butter to the dry ingredients. Mix until a shaggy dough forms, then knead (by hand or in a stand mixer with a dough hook) for 6–8 minutes until smooth and slightly elastic. The dough should be tacky but not sticky; add up to 1 tbsp flour if excessively sticky.

First chill

Shape the dough into a square or rectangle, wrap in plastic, and chill in the refrigerator for 30–45 minutes until firm but not rock-solid.

Prepare the butter block

While the dough chills, place the 12 oz cold butter between two sheets of parchment. Use a rolling pin to pound and roll the butter into a flat rectangle about 7 x 9 inches, approximately 1/4 inch thick. Keep butter cold but pliable; chill briefly if it becomes too soft.

Laminate (enclose butter and first fold)

On a lightly floured surface, roll the chilled dough to a rectangle about 10 x 14 inches. Place the butter block centered on one half of the dough, leaving a 1/2-inch margin. Fold the other half of dough over the butter and seal the edges. Roll gently to even thickness, then fold the dough into thirds (letter fold). Wrap and chill for 30 minutes.

Make two more turns

Repeat the rolling to a 10 x 14-inch rectangle and perform two more single letter folds, chilling 20–30 minutes between each fold. After the final chill, roll dough to a rectangle about 12 x 16 inches and chill 20 minutes. The laminated dough should be smooth, with visible layers when slightly stretched.

Final roll for shaping

On a lightly floured surface, roll the dough to a roughly 12 x 14-inch rectangle, about 1/4 inch (6 mm) thick. Trim the edges into a neat rectangle for even shaping.

Prepare filling

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Stir in the brown sugar, maple syrup, ground cinnamon, and 1/4 tsp salt until combined and slightly glossy; cook 1–2 minutes to dissolve sugar. Remove from heat and fold in the finely chopped pecans. Let cool to warm (not hot).

Spread filling

Brush the rolled dough lightly with the warm pecan mixture, leaving a 1/2-inch border on all sides. Reserve about 2 tbsp of the pecan mixture for topping. Spread evenly to a thin layer so lamination layers remain distinct. Sprinkle the coarsely chopped pecans evenly over the filling, gently pressing them so they adhere.

Shape the flatties

Using a bench scraper or knife, cut the long rectangle into 8 equal pieces (about 6 x 3.5 inches each) or into 6 larger pieces for heartier portions. For each piece, fold gently in half lengthwise to create a 'flattie'—a slightly flattened, layered pocket—or alternatively roll loosely from the short side to keep layers exposed. Place shaped pieces on a parchment-lined baking sheet, spaced 1–2 inches apart.

Final proof

Cover shaped flatties loosely with lightly greased plastic or a damp towel. Proof at room temperature (70–75°F) until puffy and nearly doubled, about 60–90 minutes depending on room temperature. They should be jiggly and soft to the touch but still hold shape.

Egg wash and top

Preheat oven to 400°F (200°C) with rack in middle. Whisk together 1 large egg and 1 tsp cold water to make egg wash. Gently brush each flattie with egg wash, taking care not to deflate too much. Sprinkle reserved 2 tbsp pecan-maple mixture over tops, then evenly scatter the 1/4 cup coarsely chopped pecans. Finish with a light pinch of flaked sea salt on each piece.

Bake

Bake in the preheated oven for 15–18 minutes, rotating sheet halfway through, until deeply golden and crisp on the edges and the laminated layers have risen and separated. If bottoms brown too quickly, reduce oven to 375°F after 8–10 minutes.

Finish

Remove from oven and transfer to a wire rack. If desired, dust lightly with powdered sugar after they cool for 5–10 minutes. Serve warm or at room temperature.

Use reserved powdered sugar only as optional garnish. Any leftover pecans can be stored airtight for up to 3 days. Store croissant flatties in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for up to 1 month — reheat in a 350°F oven for 8–10 minutes to refresh layers.