Pumpkin Croissants: the delicious recipe to make buttery, flaky pumpkin croissants
What’s not to love about rich, buttery, and flaky croissants? Whether you eat them at breakfast or fill them for a light lunch, these pumpkin croissants will be a new favorite in the fall season.
It’s an easy croissant recipe that’s rich in pumpkin flavor. The texture is buttery, with the characteristic flaky crispiness you’d expect from any well-made croissant. This is all thanks to the lamination process, which means you work the butter into the dough, which ultimately creates a puff in the pastry!
The croissants are perfect for breakfast, and we even have a few tips on how to make them extra delicious, so make sure to check them out below!
How To Make Pumpkin Croissants
To make the pumpkin puree, wash the pumpkin and bake until softened.
Mix the ingredients for the pastry, and add the pumpkin and butter. Allow the dough to rest, then use a pizza cutter to divide it into triangles. Roll from the widest base to the peak and fold the ends to form a croissant.
Place on a baking tray, cover and let rest for 1 hour. Brush each croissant with milk and sprinkle regular and black sesame over each one. Bake until golden.
Tips For Making The Best Pumpkin Croissants
These pumpkin croissants are delicious served with a spread of cream cheese. Alternatively, whip together fresh cream with mascarpone and serve on top of the croissants.
If you’re short on time, use canned pumpkin puree.
Use all-purpose flour for best results.
Make sure to check the best before date on your yeast to make sure it will still work!
How To Store Pumpkin Croissants
Wrap the Pumpkin Croissants in plastic wrap and store them in the fridge for up to 4 days. Or you can use an airtight container. Reheat in the oven for a few minutes before serving.
Can you freeze Pumpkin Croissants?
You can freeze the unbaked pumpkin croissants. After rolling up the croissants, place them on the baking sheet and freeze for a few hours. Transfer the croissants to a Ziploc bag, and freeze for up to 3 months. Thaw in the fridge overnight before you bake them.
Instructions
Soak the pumpkin whole. Place on a baking sheet.
Soak the pumpkin whole. Place on a baking sheet.
Bake for 30 minutes at 180°C (356°F). Cut the skin slightly.
Bake for 30 minutes at 180°C (356°F). Cut the skin slightly.
Separate it from the pulp, forming a flower.
Separate it from the pulp, forming a flower.
Scoop out the pumpkin pulp.
Scoop out the pumpkin pulp.
Mix warm milk and sugar in a bowl. Add yeast and egg, and mix well. Add the cooked pumpkin pulp and mix again.
Mix warm milk and sugar in a bowl. Add yeast and egg, and mix well. Add the cooked pumpkin pulp and mix again.
Add flour little by little and mix until you get a dough.
Add flour little by little and mix until you get a dough.
Add butter and mix very well again. Cover with cling film and let it rest for 1 hour.
Add butter and mix very well again. Cover with cling film and let it rest for 1 hour.
Divide the dough into two balls and let rest for 30 minutes. Then flatten each ball into a rectangle.
Divide the dough into two balls and let rest for 30 minutes. Then flatten each ball into a rectangle.
Use a pizza cutter to get multiple triangles.
Use a pizza cutter to get multiple triangles.
Roll from the widest base to the peak and fold the ends to form a croissant.
Roll from the widest base to the peak and fold the ends to form a croissant.
Place on a baking tray, cover and let rest for 1 hour.
Place on a baking tray, cover and let rest for 1 hour.
Then brush each croissant with milk and sprinkle regular and black sesame over each one.
Then brush each croissant with milk and sprinkle regular and black sesame over each one.
Bake for 15 minutes at 180°C (356°F).
Bake for 15 minutes at 180°C (356°F).
Notes
Do not substitute the butter with margarine for this recipe—the butter helps to add flavor and makes the dough flaky!
