25-Min Crispy Butter Croissant Bake
Laminated croissant dough meets caramelized butter and fleur de sel in a sheet-pan finish that rivals the bakery. Golden, flaky layers crack under your fork with zero yeast-wait stress.
- Total time
- 25 min
- Servings
- 4
- Calories
- 365
- Protein
- 6g
Ingredients
- 1 package (8 oz / ~225g, 4 croissants) frozen croissant dough sheets (all-butter)
- 4 tbsp unsalted butter
- 2 tbsp honey
- ½ tsp fleur de sel or sea salt
- 1 tbsp whole milk
- 1 whole egg yolk
- ¼ tsp vanilla extract
- 1 tbsp turbinado sugar
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment. Thaw croissant dough slightly, ~5 min, until pliable but still cold.
- 2
Cut each thawed croissant sheet into 4 triangles (or use pre-cut croissants). Arrange on the sheet pan, spacing 2 inches apart.
- 3
Whisk egg yolk + milk + vanilla in a small bowl until glossy. Brush over croissant tops, then sprinkle turbinado sugar evenly.
- 4
Bake 15–18 minutes until deep golden brown and crispy. Edges should look caramelized and smell buttery.
- 5
While croissants bake, melt butter in a small saucepan over medium heat. Cook 3–4 min until it foams and turns amber; swirl in honey.
- 6
Remove croissants from oven. Brush warm honey-butter over the tops immediately, then finish with a pinch of fleur de sel. Serve hot.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl
- whisk
- pastry brush
- small saucepan
- oven
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