I tried a FLATTENED CROISSANT with a savory twist!

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Milk (warm to 110°F)
• 2 tablespoons Granulated Sugar (for yeast activation)
• 2 teaspoons Active Dry Yeast (instant or fresh)
• 1 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted Butter (cold, for dough)
• 1 cup Unsalted Butter (cold, for laminating, cut into a square block)
• 1 large Egg (beaten for egg wash)
• 2 tablespoons Nutella (optional sweet filling)
• 2 tablespoons Shredded Cheddar Cheese (optional savory filling)
• 2 tablespoons Water (room temperature)

Instructions

1. Activate Yeast

   In a small bowl combine warm milk, sugar, and yeast. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together sifted flour and salt.

   Time: PT2M

3. Combine Wet Ingredients

   Add the cold butter cubes, water, and the activated yeast mixture to the dry ingredients. Stir until a shaggy dough forms.

   Time: PT5M

4. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

5. First Refrigeration

   Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to relax the gluten.

   Time: PT1H

6. Prepare Butter Block

   Place the cold butter between two sheets of parchment and pound with a rolling pin into a ½‑inch thick square about 8×8 inches. Keep chilled.

   Time: PT5M

7. Laminate the Dough

   Roll the chilled dough into a rectangle about ¼‑inch thick. Place the butter block in the center, fold the dough over the butter, seal edges. Roll out again and perform a three‑fold (letter fold). Chill 15 minutes, repeat roll‑fold‑chill two more times for a total of three turns.

   Time: PT45M

8. Shape Flattened Croissants

   Roll the laminated dough into a thin sheet (about ¼‑inch). Cut triangles, roll each into a traditional croissant shape, then gently press with the rolling pin to flatten to about ¼‑inch thickness.

   Time: PT15M

9. Add Fillings

   Separate the flattened croissants. Spread Nutella on one and sprinkle shredded cheese on another, leaving a small border around the edges.

   Time: PT5M

10. Egg Wash

    Brush the tops lightly with beaten egg to promote golden color.

    Time: PT2M

11. Bake

    Place croissants on a parchment‑lined baking sheet and bake in a pre‑heated oven at 375°F for 12‑15 minutes, until puffed and golden.

    Time: PT15M

    Temperature: 375°F

12. Cool and Serve

    Remove from oven, transfer to a cooling rack and let rest 5 minutes before serving. Optionally dip the edge in extra Nutella or melted cheese.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

1g