Italian cream filled croissants

cream filled croissants

Breakfast is one of the most important meals of the day. It needs to be nutritious, but it should also be tasty. These are the creamy croissants that everyone loves.


  • 1 sheet puff pastry (store-bought or homemade)
  • 1/2 cup custard (store-bought or homemade)
  • 1 egg, beaten (for the egg wash)
  • Icing sugar, for dusting (optional)

Method of making:

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry to about 1/4 inch thick.

Using a sharp knife or pizza cutter, cut the pastry into triangles.

Place a small tablespoon of cream on the wide end of each triangle.

Starting from the wide end, roll each triangle towards the pointed end to form a half moon.

Place the filled croissants on the prepared baking tray, leaving a little space between each one.

Brush the tops of the croissants with whisked egg to give them a golden shine.

Bake in the preheated oven for 15-20 minutes or until the croissants are puffed and golden brown.

Remove from the oven and leave to cool on a wire rack.

Optional: Dust the warm croissants with icing sugar before serving.

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