Greek Yogurt Croissants
The rich, creamy texture and slightly tangy flavor of Greek yogurt perfectly complement the buttery layers of the croissant. In Greece, yogurt with honey and nuts is often enjoyed as a dessert, and this recipe translates that flavor combination into a light, flaky croissant. The honey-yogurt filling provides a delicious contrast to the buttery dough, bringing a touch of Mediterranean flavor with every bite. If you love slightly sweet yet refreshing pastries, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast and let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture. Begin to knead the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes, until smooth and elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Carefully roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, always resting the dough for 30 minutes in the refrigerator.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles. Place a small spoonful of Greek yogurt and a little honey on the wider end of each triangle.
9
Roll up the triangles from the wide end towards the tip to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to give them a beautiful shine.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar and grated lemon zest before serving.
