Pecan Croissant Flattie Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp fine sea salt. In a small bowl combine 3 tbsp whole milk and 3 tbsp warm water (warm to the touch, about 95–105°F / 35–40°C). Add the milk/water and 3 tbsp softened unsalted butter to the dry ingredients. Mix on low until a rough dough forms, then increase to medium and knead for 5–7 minutes until the dough is smooth and slightly tacky. If too sticky, add up to 1 tbsp flour. Shape into a disk, place in a lightly oiled bowl, cover lightly with plastic wrap, and refrigerate for at least 30 minutes to relax (up to 2 hours).

Prepare butter block

While dough rests, prepare the cold butter for laminating: place 10 oz cold unsalted butter between two sheets of parchment and beat and roll with a rolling pin into a roughly 7x8-inch rectangle about 1/4-inch thick. Keep edges fairly straight; chill in refrigerator until firm but pliable, about 15 minutes.

Roll and laminate (single turn method)

On a lightly floured surface, roll the chilled dough into a 10x8-inch rectangle. Place the butter block centered on the bottom two-thirds of the dough. Fold the top third of the dough down over the butter, then fold the bottom third up over that (a letter fold), sealing the edges. Turn the dough 90 degrees, roll into a 12x8-inch rectangle, then do another letter fold. Wrap in plastic and chill for 30–45 minutes. Repeat rolling to 12x8 inches and do a final letter fold if you want more layers (optional). Chill the laminated dough at least 1 hour or overnight for best flavor and easier handling.

Shape flat croissant (flattie) pieces

When dough is chilled and firm, roll it into a 12x10-inch rectangle about 1/4-inch thick. Trim edges so they are straight, then cut into six 4x6-inch rectangles (or eight smaller pieces for smaller pastries). Place rectangles on a parchment-lined baking sheet and chill 15 minutes so they’re easier to handle for filling.

Make filling

In a medium bowl combine 1 cup finely chopped pecans, 1 cup brown sugar, 4 tbsp melted unsalted butter, 2 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp fine sea salt. Stir until well combined and slightly glossy. Let mixture cool to room temperature if butter is still warm.

Assemble croissant flatties

Remove chilled pastry rectangles from refrigerator. Divide pecan filling evenly among rectangles (about 2–3 tbsp per rectangle for six pieces), leaving a 1/2-inch border. Brush that border lightly with a little beaten egg wash (1 egg + 1 tsp cold water, beaten). Fold one long edge over the filling to overlap slightly or fold in thirds to create a flat croissant fold. Press edges gently to seal and slightly flatten with the palm for an intentionally 'flattie' shape. Place seam-side down on a lined baking sheet, spacing 1–2 inches apart. Brush tops lightly with egg wash.

Proof

Let assembled flatties proof at room temperature, covered loosely with lightly oiled plastic wrap or a clean towel, until puffy and nearly doubled — about 45–75 minutes depending on room temperature. They should show visible puffing of layers but not collapse when touched.

Bake

Preheat oven to 400°F (205°C) with a rack in the middle. Just before baking, brush tops again with egg wash and sprinkle a few chopped pecans if desired. Bake for 14–18 minutes, rotating the sheet halfway through, until deeply golden brown and the internal layers are set. If bottoms brown too fast, reduce oven to 375°F (190°C) and continue until done.

Cool and finish

Remove from oven and transfer to a wire rack. While still warm, optionally dust with 2 tsp powdered sugar and sprinkle a pinch (about 1/4 tsp) flaky sea salt over the top to balance sweetness. Let cool 10–15 minutes before serving; pastries will crisp slightly as they cool.