Craving warm, buttery croissants but don’t have a whole day to spend laminating dough? This clever shortcut uses a food processor to create a rough puff pastry, giving you those flaky, airy layers in under an hour from start to finish. It’s not a traditional yeast-risen croissant, but a quick, delicious alternative that satisfies that bakery craving with a fraction of the effort.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup cold water (plus more if needed)
- 1 egg, beaten (for egg wash)
Instructions
- In a food processor, pulse together the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Do not over-process.
- With the processor running, slowly add the cold water through the feed tube until the dough just starts to come together. You may not need all the water. The dough should be shaggy but hold together when pinched.
- Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle. Fold it in thirds like a letter, then rotate 90 degrees and pat out again. Repeat this folding and rotating process three times. This creates the layers.
- Wrap the dough in plastic wrap and chill in the freezer for 15 minutes. This is crucial to keep the butter cold.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into triangles (about 6-8, depending on size).
- Starting from the wide end of each triangle, roll the dough up towards the point. Curve the ends inward to form a crescent shape. Place on the prepared baking sheet, leaving space between each croissant.
- Brush the tops with the beaten egg. Bake for 20-25 minutes, until golden brown and puffed. Let cool on the pan for a few minutes before serving.
Tips
- Keep everything cold: The key to flaky layers is cold butter. If the dough gets too warm, pop it back in the freezer for a few minutes.
- Don’t skip the folding: The folds create the flaky layers. Even if it seems messy, it works.
- Use a light touch: Overworking the dough will make it tough. Handle it as little as possible.
- Egg wash generously: A good egg wash gives that shiny, golden crust. Don’t be shy.
Serving Suggestions
These quick croissants are best enjoyed warm, straight from the oven. Serve them with butter and your favorite jam, or use them for a fancy sandwich. They’re also perfect alongside a cup of coffee or tea for a delightful breakfast or afternoon treat.
Variations
- Sweet: Sprinkle the dough with cinnamon sugar before rolling, or add a small piece of chocolate to the center of each triangle before rolling up.
- Savory: Add a sprinkle of grated cheese and a pinch of herbs to the dough before rolling.
- Almond: Fill with a spoonful of almond paste before rolling and top with sliced almonds before baking.
Storage and Reheating
These croissants are best the day they’re made. Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. They can also be frozen for up to a month; thaw at room temperature and reheat in the oven.
Frequently Asked Questions
Can I use salted butter? Yes, just reduce the salt in the recipe to 1/2 teaspoon.
My dough is too sticky, what should I do? Add a little more flour, a tablespoon at a time, until it comes together. But be careful not to add too much, as this can make the croissants dry.
Can I make the dough ahead of time? Yes, you can prepare the dough and keep it in the refrigerator for up to 2 days. Let it sit at room temperature for 10 minutes before rolling out.
Why are my croissants not flaky? The most common reason is that the butter melted into the dough. Make sure your butter is very cold and work quickly.
Can I use a stand mixer instead of a food processor? Yes, you can use a stand mixer with the paddle attachment. Mix on low speed until the mixture resembles coarse meal.
How do I know when they’re done? They should be deep golden brown and feel light and airy when picked up. The internal temperature should be around 200°F (93°C).