Cheese croissants
Cheese Croissants
In the morning, when I don't feel like washing many dishes and still want something warm and savory for breakfast or a snack, I make these cheese croissants. They are easy to make, and the dough doesn't need much kneading. It's the kind of recipe where you put them in the oven, set the table, and it already smells good.
Quick Info
Total time: 1 hour 15 minutes
Preparation time: about 30 minutes
Rising time: 30 minutes
Baking time: 30-40 minutes
Servings: 10-12 croissants, depending on how big you make them
Difficulty: easy
Type: savory snack, appetizer, breakfast
Ingredients
300 g flour
warm water (enough to make a suitable dough, I add it gradually)
100 g margarine
2 teaspoons salt
1 teaspoon sugar
15 g fresh yeast
grated cheese (for filling and sprinkling on top)
1 egg
2 tablespoons sour cream
Preparation Method
1. In a bowl, I put the flour. I add the margarine (I don’t melt it, I use it soft and incorporate it by hand as much as possible).
2. I mix the salt and sugar into the flour.
3. I dissolve the yeast in a little warm water, not hot, just enough not to burn my finger. I pour the mixture over the flour.
4. I start mixing everything, adding warm water little by little until I get a dough that doesn't stick too much to my hands but isn't very hard either. The dough should be slightly elastic, not dry.
5. I cover the bowl with a clean towel and let it sit in a warm place for about 30 minutes to rise a little.
6. I take the dough out onto the work surface. I roll it out with a rolling pin, not too thin, about half a centimeter.
7. I cut the dough into triangles or squares, depending on what I feel like and what shape I get.
8. I put a tablespoon of grated cheese on each piece of dough, not too much, so it doesn't spill out.
9. I brush the edges of each piece with beaten egg (with a brush or my finger, depending on how patient I am).
10. I roll each piece and place them on a baking tray covered with parchment paper.
11. I beat the remaining egg with the sour cream and brush the croissants with this mixture. I sprinkle a little grated cheese on top.
12. I put them in the preheated oven (180-200°C, each oven is different) and let them bake for about 30-40 minutes. I know they are done when they are golden on top.
Why I make this recipe often
It’s quick to make, with what I have in the fridge. It’s good warm or cold, and it can be packed for lunch. There’s not much to wash afterward, and the dough doesn’t need to be kneaded like bread. You can fill it with whatever you have if you don't have cheese.
Tips and Variations
Tips
Don’t add too much water at once to the dough. It should be added gradually so you don't end up with overly soft dough.
If you have time, you can let the dough rise even longer, but 30 minutes is enough for it to get a little fluffiness.
The croissants brown better if you brush them with egg and sour cream, not just with egg. The sour cream helps them to be shiny.
Substitutions
You can use butter instead of margarine if you prefer, but the taste changes slightly.
The cheese can be replaced with salty cheese or a mix of cheeses.
If you don’t have fresh yeast, use dry yeast (about half a packet), dissolved in warm water the same way.
Variations
You can add a little paprika or dried herbs to the dough for a different flavor.
You can place a small slice of salami or ham next to the cheese for something more substantial.
If you want a more intense flavor, add a pinch of pepper or cumin on top.
Serving Ideas
They are good plain, as a savory snack.
They pair well with a cup of milk or yogurt for breakfast.
They can be served as an appetizer at a gathering.
Frequently Asked Questions
How much water should I add to the dough?
The amount is not fixed. I add water gradually until I get a dough that is not sticky but not too hard either. For 300 g of flour, it usually takes about 120-140 ml, but it depends on how dry the flour is.
Can I use dry yeast?
Yes, dry yeast works too. Use about 7 g (half a standard packet), also dissolved beforehand.
If I don't have sour cream, can I brush with just egg?
Yes, you can use just egg. The sour cream makes them shinier, but it's not mandatory.
Can I make the croissants a day in advance?
Yes, you can make them a day ahead. They keep their texture fine if you cover them with a cloth or put them in a box.
Nutritional Values
Approximately, one croissant (out of 10 pieces) has about 180-200 kcal.
Protein: 5-6 g
Fat: 8-10 g
Carbohydrates: 20-23 g
The values are indicative and depend on how much cheese you use and how big the croissants are. Margarine, cheese, and egg provide most of the calories.
Storage and Reheating
The croissants stay fine at room temperature for 1-2 days, in a box or covered with a clean cloth.
If you want to keep them longer, you can put them in the fridge, but let them come to room temperature or pop them in the oven for 2 minutes when you want to eat them.
I do not recommend freezing, as the texture will not be the same after thawing.
This is my simple recipe for cheese croissants. I like them both warm and cold, and with cheese if I don't have any. They are easy to make and don't require much effort or expensive ingredients.
Ingredients: 300 g flour, warm water, 100 g margarine, 2 tbsp salt, 1 tbsp sugar, 15 g yeast, cheese, 1 egg, 2 tbsp sour cream.
