Croissants with Dulce de Leche

Flaky pastry and creamy filling are a perfect match. This delicate sweet treat can even be served for breakfast.

Details

  • Preparation Time: 240 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dulce de leche

  • 1.25 cups Sugar, white

  • 4 cup Milk, whole milk

  • 1 spoon Vanilla, extract, imitation

  • 250 g Wheat flour, white, multi-purpose

  • 250 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 125 ml Water

  • 1 pinch Salt, table

Steps

  1. Cut the butter into a bowl and mix in two tablespoons of flour with your fingers. Form a ball and store it in the refrigerator until ready to use.

  2. Place the flour on a work surface and make a well in the center. Add the egg yolk, salt, and cold water. Knead into a dough that should be slightly firmer than usual. Knead until the dough is smooth and no longer sticks to your hands or the surface. Shape the dough into a loaf, oil it, and let it rest for at least 30 minutes (in a covered bowl).

  3. On a lightly floured surface, roll out the dough from the center outward in four directions to form four semicircles. Place the butter ball in the center and cover it with one semicircle. Press the top layer of dough with your fingers to seal it with the bottom layer, so the butter doesn't escape during rolling. Then cover the loaf with the remaining semicircles.

  4. Roll the loaf into a longer rectangle about a finger's thickness. Fold both sides (left and right) toward the center, then fold it in half. Wrap the dough tightly in plastic wrap, place it in the refrigerator, and let it rest for 30 minutes. Repeat the rolling and folding process four more times. After each step, let the dough rest in the refrigerator for 30 minutes. Always roll the dough in the opposite direction of the previous fold. Before using, let the dough rest in the refrigerator.

  5. Roll the prepared dough on a lightly floured surface into a larger rectangle. Cut the rectangle into smaller rectangles, then into triangles. Turn the triangles so the tip is always facing you. Place a spoonful of dulce de leche filling on the top edge of the triangle and roll it into a croissant. Repeat until all triangles are rolled. Place the croissants on a baking sheet lined with parchment paper and let them rest for 30 minutes.

  6. Meanwhile, preheat the oven to 220°C (428°F). Bake the croissants for about 20 minutes, then remove them from the oven and let them cool slightly. Before serving, dust them with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 227.96 kcal
  • Fat: 13.08 g
    • Saturated Fat: 7.61 g
  • Carbohydrates: 22.94 g
    • Sugars: 13.19 g
  • Protein: 3.28 g
  • Fiber: 0.27 g

Advice

Always place butter or puff pastry on a dry and ungreased baking sheet. In Peru and Mexico, goat milk is used to prepare the cream. The cream should rest in a cool place for 1 to 2 weeks. Dulce de leche can also be prepared by placing a can of sweetened condensed milk in a pot of water and simmering it gently for 2 to 3 hours. Before cooking, make two holes in the top of the can with a can opener.