Savory Stuffed Croissant Recipe
Savory cream cheese and herb filling is piped into croissants and baked with melted Gruyère cheese on top.
Ingredients
- 4 large croissants
- 4 oz cream cheese softened, 115 g
- 1 tbsp fresh chives finely chopped
- 1 tsp mixed dried herbs such as parsley and oregano
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ cup shredded Gruyère cheese about 2 oz / 55 g
- 1 tbsp unsalted butter melted, 15 g
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the softened cream cheese, chopped chives, dried herbs, salt, and pepper. Mix with a spoon or spatula until the mixture is smooth and evenly combined.
- Using a small serrated knife, carefully cut a slit into the side of each croissant to create a pocket. Be careful not to cut all the way through to the other side.
- Transfer the cream cheese mixture to a small piping bag or a zip-top plastic bag. If using a plastic bag, snip a small piece off one of the bottom corners.
- Gently pipe the filling into the pocket of each croissant until it is full.
- Arrange the stuffed croissants on the prepared baking sheet with some space between them.
- Brush the tops of the croissants with the melted butter. Sprinkle the shredded Gruyère cheese evenly over the top of each one.
- Bake for 8 to 10 minutes, or until the croissants are warmed through and the cheese is fully melted and lightly golden.
- Let them cool for a minute before serving warm.
Notes
Using a piping bag makes filling the croissants cleaner and easier, but a small spoon or knife will also work.
For the best texture, use day-old croissants. They are a bit sturdier and less likely to tear when you stuff them.
Feel free to experiment with other cheeses. Swiss, provolone, or a sharp white cheddar are all good alternatives.
If you don't have fresh chives, you can substitute them with 1 teaspoon of dried chives or finely chopped green onion tops.