cleverly crafted counterfeit croissants

What can I say? My last post was about deceiving drumsticks. And now, conterfeit croissants.

WARNING: this recipe is not to be made by fussy croissant-loving eaters. Only for those who are on a low-fat, low-on-time, low-on-resources diet. If you can’t afford croissants from the shops, or afford to make them over a period of 3 days, or afford to have all that butter go to your thighs, then this is the perfect counterfeit recipe for you. It makes croissant shaped rolls – but doesn’t resemble the texture or taste of croissants…..

at all.

Update: use the “Golden Dough” recipe to make a softer, tastier croissant!

stuffed counterfeit croissants

Serves: 10


3 cups plain flour

1 cup warm water

1 tbs yeast

1 tbs sugar

1 egg

1/2 tbs salt

1/2 cup oil, any type

1/2 tps honey

What ever you’d like to use as a croissant filling. I used:

dates; tasty cheese; haloumi cheese; chocolate; coffee flavoured butter; some I left empty


Combine the flour, salt, sugar, yeast, oil, and water in a large bowl.

dough before rising picture

Cover with a tea towel and place in a warm spot. Leave for an hour to rise.

dough after rising

Preheat the oven to 190 degrees celsius. Spray a baking tray, a large size is best, I used a 24cm by 32cm tray.

Lightly flour a bench, and begin to roll out the dough. The thinner the better, but don’t make it too thin, otherwise it’ll rip when you want to roll it.

Even out the edges, and cut the dough into large rectangular strips: approximately 7-10cm in width. The bigger the width, the bigger the croissant will be.

long strip of dough

Using a knife, cut triangles out of each strip of dough.

Place the stuffing on the bigger end (it’s base) of the triangle.

beginning the croissant making picture

Begin to roll up the dough.

Tuck in the sides and bend the sides to appear like a cresent.

Place on the baking tray and repeat the process until tray is full.

croissants rolled up: lined up

Brush the pastry with the egg.

Place in the oven for 20 minutes or until golden brown.

out of the oven and smelling divine

Glaze with a mixture of honey and a few drops of water (to make it “brush-able”).

Dish up and serve with a hot drink on a cold Autumn night.


3 thoughts on “cleverly crafted counterfeit croissants

  1. Charles says:

    Oh yeah – did I spy the word halloumi in there? 😀 These look great Fati – I’ve been wanting to make “real” croissants for a long time, but keep chickening out. These would be fun to try in the interim so I can at least practise my rolling techniques 😀

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