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Cheese Croissants Recipe

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These Cheese Croissants are an easy shortcut pastry made with flaky puff pastry and a warm, melted cheese filling. They bake until beautifully puffed and golden, making them perfect for breakfast, brunch, or a savory snack.

Ingredients

  • 2 puff pastry sheets, thawed
  • 1 cup cheddar cheese, sliced or shredded
  • 1/2 cup mozzarella cheese, optional
  • 1/4 cup grated Parmesan cheese, optional
  • 1 large egg
  • 1 tablespoon water or milk
  • 1 tablespoon sesame seeds, optional
  • 1/2 teaspoon dried herbs, optional
  • 1/4 teaspoon black pepper, optional

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Unfold the thawed puff pastry sheets onto a lightly floured work surface. Gently roll them just enough to smooth the folds and create even sheets.
  3. Cut the puff pastry into 8 long triangles, making each triangle wide enough at the base to hold the cheese filling.
  4. Place a small amount of cheddar and any additional cheese near the wide end of each pastry triangle. Avoid overfilling and keep the cheese away from the edges.
  5. Starting at the wide end, roll each triangle toward the pointed end. Gently curve the ends inward to create a croissant-like shape.
  6. Arrange the croissants on the prepared baking sheet with the pointed ends tucked underneath. Leave space between them to allow the pastry to expand.
  7. Whisk the egg with the water or milk in a small bowl. Lightly brush the egg wash over the tops of the croissants.
  8. Sprinkle with sesame seeds, Parmesan, dried herbs, or black pepper if desired.
  9. Bake for 15 to 20 minutes, until the croissants are well puffed and deep golden brown.
  10. Let the croissants cool for about 5 minutes before serving warm.

Notes

  • Keep the puff pastry cold while working with it to help create light, flaky layers during baking.
  • Avoid overfilling the croissants and keep the cheese away from the pastry edges to reduce leaking.
  • For extra-cheesy croissants, combine cheddar with mozzarella, Gruyere, Swiss, Brie, or Parmesan.
  • For garlic cheese croissants, brush the pastry with a small amount of garlic butter before adding the cheese or brush garlic butter over the croissants after baking.
  • Add oregano, Italian seasoning, thyme, or finely chopped fresh herbs for an herb variation.
  • For extra heat, add crushed red pepper flakes, finely chopped jalapenos, or a pinch of cayenne pepper to the filling.
  • The assembled croissants can be covered and refrigerated for several hours before baking. Add the egg wash shortly before baking.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat refrigerated croissants in a 350°F (175°C) oven for 5 to 8 minutes to help restore their crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/cheese-croissants-recipe/