I love a good croissant, especially a good almond croissant. Now, I don’t think I would ever attempt to make croissants from scratch since they do seem a bit labor intensive and it’s possible (and easier) to buy them. I did make these Almond Croissants that were easy and delish, but I used plain croissants as the base and doctored them up a bit. I did attempt to make almond croissants using puff pastry once and it was a fail. They never even made it into the oven! Something was off with the puff pastry, and it never thawed properly. Recently on Instagram I saw a video of someone making Ham & Cheese Croissants using puff pastry. Which gave me the idea to make Fig & Brie Croissants. Thankfully this time the puff pastry thawed properly, and the croissants actually made it into the oven.
To thaw the puff pastry I removed it from the packaging and let it sit at room temperature for about 40 minutes. When it was ready, I was able to easily unfold it, but it was still a bit cold/frozen. I lined a baking sheet with parchment paper and unfolded one of the sheets on top of it and brushed it with an egg wash, reserving the rest of it. Each column of the puff pastry makes three croissants, so next I dropped a teaspoon of fig jam in the center of each croissant and then topped it with brie cheese.
The day I made these I was trying to do too many things at once, so I completely forgot to snap a picture of what they looked like before going in the oven. Basically, I topped it with the second pastry sheet and gently pressed the two sheets together removing any air from each square. I then sliced the croissants and separated them on the parchment paper about 2 inches apart. While the oven heated to 400 F I placed them in the refrigerator to ensure that the pastry would be flaky. Since I did handle the puff pastry a bit it could have warmed, and this would definitely affect texture of it. Puff Pastry is made with butter and the cold butter in the pastry is what gives you the flaky layers. After baking for about 25 minutes, I had golden flaky fig & brie croissants to eat.
I let them cool for about 10 minutes before slicing into one to enjoy and it was delish!
And yes, I did try making the Ham & Cheese one’s I saw as well with a few tweaks. I opted to use spicy mustard and Swiss cheese in lieu of whole grain mustard and gruyere cheese and they were just as good as the Fig & Brie ones.
Fig & Brie Croissants
1 package (2 sheets) puff pastry, thawed per directions*
1 large egg, beaten
3 tablespoons fig jam
9 pieces of Brie cheese, cut from an 8oz. wheel of Brie about 1/4-inch thick
*I used Pepperidge Farm Frozen Puff Pastry
Line a baking sheet with parchment paper and gently unfold one of the puff pastry sheets on the parchment paper. Brush with the egg wash, reserving the remaining egg wash for the top of the croissants.
You will have a total of 9 croissants, 3 from each column of the puff pastry. Visualize each column of the puff pastry sheet divided in three and drop a teaspoon of fig jam in the center of each. Repeat for the other two columns. Then place a piece of brie cheese on top of each teaspoon of fig jam.
Gently unfold the other puff pastry sheet and place on top. Use your fingers to press the two sheets together, removing any trapped air from each square. Using a sharp knife, pastry wheel or pizza cutter to slice into 9 squares. Separate them leaving about two inches between each and cover with a kitchen towel and refrigerate while the oven preheats to 400 F.
Once the oven is ready, bake the croissants for 20-25 minutes. Allow to cool for 10-15 minutes before enjoying.
To make the Ham & Cheese Croissants swap out the fig jam & brie cheese for spicy mustard, 5 slices of deli ham cut in half and folded, and 3 slices of Swiss cheese cut into quarters. Drop a teaspoon of mustard onto each croissant and then top with a folded half slice of ham and a quarter piece of the Swiss cheese. All other directions are the same.