Description
Golden, flaky croissants filled with savory salami and melted cheese, baked until crisp on the outside and warm and gooey inside. A satisfying pastry perfect for breakfast, brunch, or a quick savory snack.
Ingredients
Scale
- 4 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 2 ¼ teaspoons instant yeast
- 1 cup warm milk
- 1 ½ cups unsalted butter, cold (for lamination)
- 2 large eggs (1 for dough, 1 for egg wash)
- 6 ounces sliced salami
- 6 ounces sliced cheese (such as Swiss or provolone)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and one beaten egg. Knead until smooth and elastic, then chill for 30 minutes.
- Place cold butter between parchment sheets and flatten into a rectangle. Roll dough into a larger rectangle, enclose butter inside, and fold into thirds. Chill and repeat the folding process two more times.
- Roll the laminated dough into a large rectangle and cut into triangles.
- Place a slice of cheese and several slices of salami at the wide end of each triangle.
- Roll each triangle tightly toward the tip to form croissant shapes.
- Arrange on the prepared baking sheet and brush with beaten egg.
- Bake for 18 to 22 minutes until golden brown and crisp.
- Allow to cool slightly before serving so the filling sets.
Notes
- Keep butter and dough cold throughout the lamination process for flaky layers.
- Avoid overfilling to prevent cheese from leaking during baking.
- Store baked croissants in an airtight container for up to 2 days.
- Reheat in a 325°F oven for 5 to 7 minutes to restore crispness.
Nutrition
- Serving Size: 1 croissant
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg