Classic French Croissants With Cheese Recipe

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The classic French Croissants With Cheese recipe is the best I’ve ever made. I have no words to describe it other than, just try this recipe and judge for yourself.

Ingredients

For the Dough

• 8 cups all-purpose flour, approximately (about 2.2 lb / 1 kg)
• 1 packet fresh yeast, about 1.5 oz (42 g)
• 2 1/2 cups lukewarm milk (600 ml)
• 1 1/4 cups sour cream (about 10.5 oz / 300 g)
• 4 teaspoons sugar
• 3 tablespoons olive oil
• 3 egg yolks
• 1 tablespoon salt

For Layering

• 14 oz butter or margarine, softened (400 g)

For the Filling

• 7 to 10 oz cheese, crumbled or cut into small pieces (about 200 to 300 g)

For Topping

• 1 egg white
• Sesame seeds, for sprinkling

Instructions

1. Activate the yeast.
   In a large bowl, stir the fresh yeast and sugar into the lukewarm milk. Let it sit for about 10 minutes, or until slightly foamy.
2. Make the dough.
   Add the sour cream, olive oil, egg yolks, and salt. Stir briefly, then gradually add the flour, mixing until a soft dough forms. Knead for several minutes until smooth. The dough should be soft but not sticky.
3. Divide the dough.
   Split the dough into 5 equal pieces and shape each piece into a ball.
4. Prepare the butter layers.
   Divide the softened butter or margarine into 5 equal portions.
5. Layer the dough.
   Roll out the first dough ball into a round about the size of a dinner plate. Spread one portion of softened butter over the top. Roll out the second ball and place it over the first, then spread with another portion of butter. Repeat with the third and fourth dough balls, spreading each with butter. Roll out the fifth ball and place it on top, but do not butter the top layer.
6. Roll out the stacked dough.
   Using a rolling pin, gently roll the stacked dough into one large circle as thinly as possible without tearing it.
7. Cut into triangles.
   Cut the circle into 4 quarters, then cut each quarter into triangles, like slicing a pizza. You can make them smaller or larger depending on the size you want.
8. Add the cheese filling.
   Place a little cheese at the wide end of each triangle.
9. Shape the croissants.
   Roll each triangle from the wide end toward the tip to form a croissant shape. Place them on a baking sheet lined with parchment paper.
10. Let them rise.
    Cover the croissants lightly and let them rise until they look puffy and nearly doubled in size.
11. Brush and top.
    Brush the tops with the egg white and sprinkle with sesame seeds.
12. Bake.
    Bake in a preheated oven at 400°F (200°C) for about 20 to 25 minutes, or until golden brown and baked through.

Notes

• Use a firm white cheese, feta-style cheese, or farmer cheese, depending on what you like.
• Butter gives better flavor, but margarine can still be used if that is what you prefer.
• Flour amount can vary a little, so add it gradually until the dough feels soft and workable.
• These are best served warm, but they are still very good at room temperature.

Bonus Tip

For softer, richer croissants, do not overload them with flour. The dough should stay smooth and slightly soft so the baked croissants come out tender instead of heavy.

Save these cheese croissants to your Pinterest board so you can make them again later.

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