Fermented Pastry Croissants
Indulge in flaky, buttery croissants infused with a hint of fermented flavor and a Croatian twist.
Ingredients
- ●1 package (1 cup) Fermented Pastry DoughAvailable at most European markets
- ●1/2 cup Unsalted ButterSoftened to room temperature
- ●2 Large EggsAt room temperature
- ●1 tablespoon Granulated SugarOptional, for a touch of sweetness
- ●1 teaspoon Active Dry YeastInstant yeast can be substituted
- ●1/4 teaspoon SaltFlaky sea salt or kosher salt recommended
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
On a lightly floured surface, roll out the fermented pastry dough to a thickness of about 1/4 inch (6 mm).
- 3
Cut the dough into long, thin triangles. Cut each triangle in half, so you have a total of 16 triangles.
- 4
Place a tablespoon of unsalted butter in the center of each triangle. Fold the dough over the butter to form a triangle, pressing the edges together to seal.
- 5
Place the croissants on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each pastry.
- 6
In a small bowl, whisk together the eggs and granulated sugar (if using). Brush the egg wash over the croissants, making sure to get both sides.
- 7
Bake the croissants for 20-25 minutes, or until they are golden brown.
- 8
Remove the croissants from the oven and let them cool on a wire rack for 5 minutes.
- 9
Serve the croissants warm, or let them cool completely and store them in an airtight container at room temperature for up to 3 days.