Quick Homemade Croissants in Under an Hour Tips, FAQ & printable recipe

Tips for success

For the flakiest texture, roll the dough as thin as possible without tearing. The thinner the dough, the more layers you'll get when you roll it up.

Also, make sure the dough is well-floured so it doesn't stick to the work surface, but brush off any excess flour before shaping — too much flour can make the croissants dry.

Bake the croissants on the middle rack of the oven for even heat. If your oven runs hot, check them a couple of minutes early.

The egg wash should be applied generously but not dripping — too much can pool and create a chewy spot. For an extra shine, brush with a little melted butter as soon as they come out of the oven.

Variations

• Chocolate Croissants: Place a few chocolate chips or a small piece of dark chocolate at the wide end of each triangle before rolling. Bake as directed for a gooey, chocolate-filled center.
• Almond Croissants: Fill each triangle with a spoonful of almond paste or a sprinkle of sliced almonds before rolling. After baking, brush with a simple syrup and top with more almonds.
• Savory Herb Croissants: Add 1 teaspoon of dried herbs, such as thyme or rosemary, to the dough along with the flour. Sprinkle a pinch of flaky salt on top before baking for a savory twist.
• Cinnamon Sugar Croissants: Mix 1/4 cup sugar with 1 teaspoon cinnamon. After brushing with egg wash, sprinkle generously over the croissants before baking. The sugar creates a crisp, sweet crust.

Storage and make-ahead

Fridge

Store cooled croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze.

Freezer

Freeze baked croissants in a single layer, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat, place croissants on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes until crisp and heated through.

Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F (175°C) oven for 5 minutes. They are best eaten the same day but still delicious the next morning.

The dough can be prepared a day ahead: after kneading, cover the bowl tightly and refrigerate overnight. Let the dough come to room temperature for 30 minutes before rolling and shaping.

You can also shape the croissants, cover, and refrigerate overnight, then bake in the morning — just add a few minutes to the baking time.

Serving ideas

Serve the croissants warm from the oven, plain or with butter and jam. They are perfect with a cup of coffee or tea.

For a savory twist, split them and fill with ham and cheese, or use them for sandwiches. Their flaky texture makes them ideal for breakfast, brunch, or an afternoon treat.

If you want to dress them up, dust with powdered sugar or drizzle with a simple glaze. They also pair beautifully with fresh fruit and yogurt for a complete breakfast. However you serve them, these croissants are best enjoyed the day they are made, when the layers are at their crispiest.

Frequently asked questions

Recipe card

Quick Homemade Croissants in Under an Hour

Prep 20 minCook 20 minRest 20 minTotal 1 hServes 8

Ingredients

• 1 1/2 cups warm milk
• 1/2 cup vegetable oil
• 3 tbsp sugar
• 1 tsp salt
• 1 packet active dry yeast
• 1 large egg
• 4 1/2 cups all-purpose flour
• 1 egg yolk beaten with 1 tbsp water

Instructions

1. In a large bowl, whisk together the warm milk, vegetable oil, sugar, salt, and active dry yeast. Let sit for 5 minutes until the yeast is foamy. Beat in the egg. Gradually add the flour, stirring with a wooden spoon until a soft, pliable dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Shape into a ball, cover with a clean kitchen towel, and let rest for 10 minutes.
3. On a lightly floured surface, roll the dough into a large rectangle about 1/4-inch thick. Use a pizza cutter to slice the dough into 16 long triangular wedges.
4. Starting from the wide base of each triangle, roll the dough up toward the tip, stretching slightly as you go. Curve the ends inward to form a crescent shape. Place on a baking sheet lined with parchment paper.
5. In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the tops of the croissants generously with the egg wash.
6. Preheat the oven to 375°F (190°C). Bake the croissants for 18–20 minutes, until deep golden brown and puffed. The internal temperature of the egg wash should reach 160°F (71°C) to ensure it is fully set.
7. Remove from the oven and let cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

45 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.