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Ricotta Croissants served on a plate
Freshly baked homemade ricotta croissants, perfect for breakfast

Sweet Ricotta & Honey Croissants

Author: Flavelo
Recipes Cakes and Desserts
While the croissant is French, ricotta ('recooked') is Italian pride. This whey cheese is lighter and creamier than traditional cottage cheese, so it won't be heavy in the buttery pastry. Honey and vanilla highlight the milk's natural sweetness.
🕒 Prep Time 2 hrs 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 8 servings
🔥 Calories 540 kcal
🌍 Cuisine French / Italian Fusion

Ingredients

Equipment Needed

  • Rolling Pin
  • Baking Sheet
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Dough: Bloom yeast in milk. Knead with flour, sugar, salt, egg. Proof 1 hour.

Tip: Balance of salt and sugar controls yeast.
2 ✓

Laminate: Roll, butter in center, fold, chill. Repeat 3 times.

Tip: Layers create flakes. If butter melts, you get brioche, not croissant.
3 ✓

Mix drained ricotta, honey, vanilla.

Tip: If too runny, add honey only at the end.
4 ✓

Roll, cut triangles, fill, roll up. Proof 30-40 mins.

Tip: Needs to rise again before baking.
5 ✓

Egg wash, bake 400°F (200°C) approx 20 mins.

Tip: Until golden brown.
6 ✓

Cool slightly, dust with sugar.

Tip: Hot pastry melts sugar.

Recipe FAQ

Ricotta leaked.
Ricotta has water. Drain it in a sieve before use, or mix in a tsp of semolina/cornstarch.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 cup Lukewarm Milk
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1/4 cup Sugar
  • 1 tsp Salt
  • 1 cup Cold Butter (for lamination)
  • 1 large Egg (for dough)
  • 1 cup Ricotta Cheese
  • 1 packet Vanilla Sugar (or 1 tsp Extract)
  • 1 tbsp Honey
  • 2 tbsp Confectioners' Sugar (dusting)
  • 1 large Egg (for wash)