Savory Pear and Cheese Stuffed Croissants
With love,
Your Baker, Hannah
Convinced it’s time for some Savory Pear and Cheese stuffed croissants?
Here’s Everything You’re Gonna Need!
- All-purpose flour
- Warm water
- Granulated sugar
- Salt
- Butter
- Yeast
- Egg
- Bartlett pear
- Honey
- Red chili flakes
- Mascarpone cheese
- Mozzarella cheese
- Garlic powder
- Black pepper
- Dried Italian herbs
- Walnuts
Need SOMETHING a little different?
Ingredient Substitutions:
Mascarpone Cheese: Cream cheese can be used in place of mascarpone for a slightly tangier flavor.
Mozzarella Cheese: Swap with provolone, fontina, or even white cheddar for a different savory profile.
Bartlett Pear: Any soft, sweet pear variety will work well, such as Anjou or Bosc.
Walnuts: Pecans or almonds can be used instead for a similar crunch.
Honey: Maple syrup can be substituted for a slightly deeper flavor.
Red Chili Flakes: Can be omitted for a milder version or replaced with a pinch of black pepper.
How to Bake Pear and Cheese Stuffed Croissants:
Step 1: Activate the yeast and mix the dough ingredients until a soft dough forms. Let it rise in the refrigerator until doubled, while shaping and chilling your butter block.
Step 2: Roll out the dough, enclose the butter, and complete a series of folds (envelope and book folds), chilling between each step to create flaky layers. Let the dough rest overnight.
Step 3: Roast the pear with butter, honey, and chili flakes until tender, then slice. Mix together the cheese filling and toast the walnuts until fragrant.
Step 4: Roll out the dough, cut into triangles, and fill each with cheese, a slice of pear, and toasted walnuts. Roll into croissants and allow them to proof until slightly puffy.
Step 5: Brush with egg wash and bake until golden brown and flaky. Serve warm and enjoy.
Pear and Cheese Stuffed Croissants Recipe:
Savory Pear and Cheese Filled Croissants
Butter-roasted pears, and a mix of mascarpone and mozzarella cheeses blend beautifully in this homemade filled croissant. With a little heat from red chili flakes and a hint of garlic, these croissants are truly addicting!
Equipment
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Parchment Paper
- Small Mixing Bowl
- Small Baking Dish
- Small Skillet
Ingredients
Croissant Dough:
- 5 cups All Purpose Flour
- ⅓ cup + 1 TBSP Granulated Sugar
- 1 tsp Salt
- 2 TBSP Butter
- 10 grams Yeast
- For Laminating: 1 cup + 2 TBSP Salted Butter
- For Egg Wash: 1 Egg + 1 TBSP Water
Roasted Pear:
- 1 Bartlett Pear
- 2 TBSP Melted Butter
- 2 TBSP Honey
- 1/4 tsp Red Chili Flakes
Cheese Filling:
- 8 oz. Mascarpone Cheese
- 1/4 cup Finely Shredded Mozzarella Cheese
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Dried Italian Herbs
Toasted Walnuts:
- 1/2 cup Finely Chopped Walnuts
- 1 TBSP Melted Butter
- 1/8 tsp Salt
- 1/4 tsp Red Chili Flakes
Instructions
To Make the Croissants:
- Mix water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer. Let sit 5–10 minutes until foamy.
- Add flour (fluff before measuring), remaining sugar, salt, and melted butter.
- Mix on low until a shaggy dough forms. Continue mixing 3–4 minutes. Dough should be soft and slightly sticky. Avoid developing too much gluten. Cover with a damp towel or oiled plastic wrap and refrigerate 2–3 hours until doubled.
- Place 2 sticks + 2 tablespoons butter on lightly floured parchment. Cover with a second parchment sheet. Beat with a rolling pin into an ~8×8-inch square.
- Wrap butter in plastic wrap and refrigerate. Remove 10–15 minutes before rolling dough so it stays cool but pliable.
- Punch down risen dough gently. Turn onto a very lightly floured surface. Roll into a 10×16-inch rectangle.
- To Laminate the Dough: Place butter square on the left half of dough. Fold right half over to fully enclose butter. Leave about a 1-inch dough border around the square of butter. Lightly seal edges by gently pressing them together.
- Roll dough with enclosed butter back into a 10×16-inch rectangle. Be careful that no butter squeezes out of the edges.
- Croissant layers form through repeated rolling and folding. There are 2 main types of folds: Envelope Fold- Fold the dough into thirds like a letter.
- Book Fold- Fold both ends of your dough to the center, then fold again like closing a book. Use these folds for the following steps.
- Perform an envelope fold on the 10×16-inch dough rectangle. After folding, wrap lightly in plastic wrap. Refrigerate 20–30 minutes to chill the butter and relax the gluten. (At this point, you will have 3 butter layers.)
- After chilling, remove the dough, rotate 90 degrees from its previous position on your table, roll again to 10×16 inches. Keep layers intact and try to prevent butter leakage.
- Perform a book fold. Wrap and refrigerate 20–30 minutes. (You’ll now have 12 butter layers.)
- After chilling, remove dough, rotate 90 degrees again, and roll to 10×16 inches.
- Perform another envelope fold. Wrap and refrigerate overnight (8–12 hours) for bulk fermentation. (36 butter layers.) This improves texture and flavor.
To Make the Fillings:
- The next morning, while your dough is still in the fridge, pre-heat your oven to 375 degrees F.
- Slice your pear in half, and place it face-side-up in a small, greased baking dish.
- In a separate small bowl, mix the melted butter, honey, and red chili flakes.
- Pour the butter and honey mixture over the pear, spreading it on the surface of the fruit. Place in your pre-heated oven and bake for 30 minutes, or until the fruit is fork-tender. Once removed from the oven, cut into twelve 1-inch thick slices that are 2 inches long (you want them to fit fully inside the croissant).
- For the Cheese Filling, Mix together all ingredients listed at the beginning of the recipe, and set aside.
- Lastly, mix walnuts, melted butter, salt, and red chili flakes, and place in a small skillet. Cook over medium-low heat until the nuts are fragrant and have toasted.
To Shape, Fill, and Bake:
- Roll into a 12-in. x 26-in. rectangle and trim 1 inch off each side to make a 10-in. x 24-in. rectangle.
- Cut vertically every 4 inches to create 6 rectangles (4-in. x 10-in.).
- Cut each rectangle diagonally into 2 triangles for 12 total. Make a 3 cm vertical cut at the center of each triangle base.
- Pipe a line of cheese above the cut, add a pear slice and toasted walnuts.
- Separate dough slightly at the cut and roll loosely toward the point.
- Place 6 croissants per cookie sheet, cover with a damp cloth, and proof 1½–2 hours in a cool spot until slightly wobbly.
- Preheat oven to 400°.
- Mix egg with 1 tablespoon water and brush over croissants.
- Bake 20–25 minutes until golden and flaky. Remove from oven, serve, and enjoy.
Tips to Make the Best Croissants:
- Keep your butter cold throughout the lamination process and allow the dough to rest properly between folds. This ensures distinct layers and a light, flaky texture. Taking your time with each step will yield the best results.
How to Prevent Your Croissants from Leaking Butter:
- Avoid proofing the croissants in a warm environment. If the butter melts before baking, it will leak out and prevent proper layering. Always proof in a cool area and handle the dough gently.
How to Store Your Pear and Cheese Stuffed Croissants:
- Store baked croissants in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
