Savory mini croissant
Updated: Jun 20
150 g flour
3 tBsp olive oil
1/2 tsp of sugar or honey
4 g dry yeast
80 g cream cheese
Dissolve the yeast in 70 ml of water and add into flour with salt, honey, and oil. Add dried chives and knead the dough.
Roll out the dough into a round flatbread (like chapati) and cut into triangles. Spread cream cheese on each triangle and make a croissant. Place the croissants on parchment paper and brush them with milk.
Bake at 180 ° C for about 10-15 minutes.
Dried marjoram tastes way better than chive.
I used pitted olive as a filling instead of cream cheese (too messy to deal with).
Let the dough rest at least for an hour.
Double the ingredients as the recipe serves 2 people only.
Please note this dough totally differs from the original croissant!