Easy Gruyère Croissants
These easy Gruyère Croissants are a delicious shortcut version of traditional croissants—flaky, buttery, cheesy, and ready in under 2 hours. Perfect for holiday tables or any special dinner, these cheater’s croissants skip the multi-day process and use layers of cold butter and Gruyère cheese for an irresistible result.
Ingredients
3 1/2–4 cups all-purpose flour
2 1/4 teaspoons (1 packet) Rapid Rise yeast
1/2 teaspoon kosher salt
2 cups Gruyère cheese, grated
1 cup warm whole milk
2 teaspoons honey
4 tablespoons salted butter, at room temperature
1 large egg
1 1/2 sticks (3/4 cup) cold salted butter, sliced thin
1 egg + 1 egg yolk, beaten, for brushing
Cranberry Honey Butter:
6 tablespoons salted butter, at room temperature
1/3 cup dried cranberries
1 tablespoon honey
Instructions
- In a stand mixer, combine flour, yeast, salt, and 1 cup of Gruyère cheese. Mix.
- Add warm milk, honey, 1 egg, and room temperature butter. Mix with dough hook until incorporated, 4-5 minutes. Let dough rest for 15 minutes to a few hours.
- Roll dough into a 12×18 inch rectangle. Layer cold butter slices down the center third. Fold dough like an envelope, then roll out and fold again.
- Roll dough into a 25×9 inch rectangle. Cut into 14-16 triangles. Sprinkle remaining cheese on each, then roll into croissant shapes.
- Place croissants on parchment-lined baking sheet. Freeze for 15-20 minutes or refrigerate overnight.
- Preheat oven to 400°F. Brush croissants with egg wash. Bake 16-20 minutes until golden brown.
- For cranberry butter: mix all ingredients in a small bowl. Serve croissants warm with cranberry butter and flaky salt.
Notes
- Use very cold butter for layering to ensure flakiness.
- Croissants can be assembled and frozen before baking for up to 3 months.
- To make ahead: refrigerate shaped croissants overnight, bake fresh the next day.
- For active dry yeast: activate in warm milk and honey before adding to flour.
Find it online: https://yumntasty.com/easy-gruyere-croissants/
