Chili Cheese Croissants
Introducing a fun Indian twist on a classic breakfast favorite - Chili Cheese Croissants! It’s a shortcut hack to make flaky croissants using puff pastry sheets! This fusion of flaky, buttery croissants and the robust flavors of chili and cheese creates a fun explosion of flavors. Imagine sinking your teeth into warm, golden layers of pastry, generously filled with a zesty chili-infused mixture, and oozing with gooey, melted cheese. Perfect for those seeking a savory morning treat or an indulgent snack, these Chili Cheese Croissants are a delightful blend of comfort and zest. It is PERFECT for Diwali or the Holidays. It’s so easy and so delicious. Inspired by chili cheese toast this recipe will make you fall in love!
Happy Cooking!
Servings: 6-8 croissants
Prep Time: 15-20 mins
Baking Time: 30-40 mins
Total Time: 45-60 mins
Ingredients:
Chili cheese Filling:
4-5 oz cream cheese; softened; check notes for flavor option
4-6 green chili finely chopped
3-4 tbsp chopped coriander leaves
1 cup shredded cheese; check notes
1/2 tsp salt as per taste
1/4 tsp black pepper
1/4 tsp cumin powder
1/4 tsp chaat masala
1/2 tsp sugar
1/4 tsp garlic powder
Assembly:
17-18 oz puff pastry thawed; 2 sheets about 9 oz each
1 tbsp butter; melted or egg wash
1 tbsp everything bagel seasoning; optional
Directions:
Preheat the oven to 400F and prepare a baking sheet lined with parchment paper. Thaw the puff pastry sheet by keeping it out at room temperature.
In a bowl, add softened cream cheese, chopped coriander, shredded cheese, chopped chili, salt, pepper, cumin powder, sugar, chaat masala, and garlic powder. Mix them together till combined and keep them aside.
Roll out the puff pastry sheets till about 1/8th inch thin.
Spread out the cheese mixture all over one of the puff pastry sheets.
Place the second sheet over the cheese and sandwich it close.
Using a pizza cutter, cut the sheet into triangles. See the video of how to cut the triangles from the edge.
Roll the long side of the triangle tightly over itself along its entire length with the pointed side down.
Place it on the lined baking tray.
Brush with butter or eggwash over the shaped croissants.
Sprinkle season as you like.
Bake at 400F for 15 mins and then 350F for 15-25 mins. Rotate the tray to midway.
Let them cool for 5-10 mins once out of the oven.
Serve warm and enjoy!
Notes/Tips:
You can make the filling and refrigerate it for 2-3 days.
I used 3/4 cup amul and 1/4 cup shredded mozzarella
You can use plain cream cheese or flavored. I like using jalapeno if you want it spicier or chive onion.
Cooking it at a lower temp helps the inside be cooked well.
Make sure you roll the puff pastry sheet or it’ll be too thick and won’t cook well.
