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Freshly baked Greek Yogurt Croissants
Golden flaky croissants filled with honey yogurt cream

Greek Yogurt & Honey Croissants

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Butter is the soul of a croissant, but what happens when we sneak in Greek yogurt? The tangy, creamy yogurt and honey thicken into a cheesecake-like filling during baking, creating an exciting contrast with the flaky pastry. This recipe is a game of patience: the rhythm of folding and chilling creates the perfect result.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 430 kcal
🌍 Cuisine International Pastry

Ingredients

Equipment Needed

  • Rolling Pin
  • Refrigerator (Essential!)
  • Parchment Paper
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make the base dough (detrempe): Crumble yeast into cold milk, add flour, sugar, salt. Knead into a medium-stiff dough.

Tip: Don't over-knead; too much gluten makes rolling hard. Cold milk slows fermentation.
2 ✓

Form a rectangle, wrap, and chill for 1 hour. Meanwhile, pound the butter between parchment paper into an 8x8 inch square and chill.

Tip: Butter and dough must have the same consistency (hardness) for successful lamination.
3 ✓

Lock the butter in the dough and roll out lengthwise. Fold in thirds (single fold). Chill for 30 minutes.

Tip: This creates the first 3 layers. Chilling relaxes gluten and re-solidifies butter.
4 ✓

Repeat rolling and folding two more times (total 27 layers). Always chill in between.

Tip: If dough shrinks back, let it rest. Don't force it or layers will tear.
5 ✓

Mix yogurt, honey, and zest. Roll dough to 1/4 inch thick, cut triangles.

Tip: Place filling only at the wide end, and use sparingly to avoid leaks.
6 ✓

Roll up croissants, place on sheet, and proof in a draft-free spot (max 80°F) for 1-1.5 hours.

Tip: If too hot, butter will melt out. They should wobble when shaken.
7 ✓

Brush with egg and bake at 375°F (190°C) for 15-18 minutes until deep golden brown.

Tip: Steam creates lift.
8 ✓

Cool on a rack and dust with powdered sugar.

Tip: Cooling on a rack prevents soggy bottoms.

Recipe FAQ

The filling leaked.
Yogurt has high water content. Use very thick/strained yogurt, mix with a pinch of cornstarch, and seal tightly.
Not flaky?
The butter melted between layers. Keep dough cold and work fast!

Ingredients

  • 4 cups All-Purpose Flour (or Bread Flour)
  • 0.9 oz Fresh Yeast (or 1 packet Active Dry)
  • 1/4 cup Granulated Sugar
  • 2 tsp Salt
  • 1 cup Cold Milk
  • 9 oz Cold Butter (approx. 2 sticks + 2 tbsp)
  • 1 large Egg (for wash)
  • 1/2 cup Thick Greek Yogurt (plus 2 tbsp)
  • 2 tbsp Honey
  • 1 tsp Lemon Zest
  • 2 tbsp Confectioners' Sugar