Whole Curved Nut Croissants

This luxurious homemade nut croissant recipe transforms the classic French pastry into a decadent treat with rich nut filling and sweet white icing. The combination of flaky layers, warm spiced nuts, and sweet glaze creates an irresistible breakfast or brunch centerpiece that feels truly special.

I first attempted these croissants during a rainy weekend when I was determined to master the art of laminated dough. After several attempts perfecting the technique, these became my signature bake for holiday mornings with family.

Ingredients

• All purpose flour forms the foundation of our dough providing structure while remaining tender
• Instant yeast provides reliable rising without the need to proof separately
• Cold unsalted butter is essential for creating those distinctive flaky layers
• Ground and chopped nuts create a luxurious filling with wonderful texture contrast
• Cinnamon and vanilla extract add warmth and depth to the nut mixture
• Heavy cream binds the filling while adding richness
• Powdered sugar creates a smooth icing that sets beautifully on top

Step-by-Step Instructions

Make the Basic Dough

Combine your dry ingredients flour yeast sugar and salt in a large bowl ensuring even distribution. Add your warm milk and egg forming a soft somewhat sticky dough. Knead thoroughly for a full 5 to 10 minutes until the dough becomes smooth and elastic. This develops the gluten structure that will help hold those beautiful layers. Allow to rise in a warm spot for a full hour until doubled in size.

Create the Laminated Layers

Roll your risen dough into a large rectangle approximately 1/4 inch thick. Place thin slices of cold butter over two thirds of the surface leaving one third bare. Fold the bare section over the middle third then fold the remaining buttered section on top creating three layers. This is your first fold. Roll this packet gently to seal edges then refrigerate for 20 minutes. Repeat this folding and chilling process twice more for a total of three folds. Each fold multiplies your layers creating that distinctive croissant texture.

Prepare the Nut Filling

Mix your ground nuts chopped nuts sugar cinnamon vanilla extract egg white and cream until you achieve a spreadable consistency. The mixture should hold together when pressed but still be soft enough to spread easily. The egg white helps bind everything while the cream adds moisture and richness.

Shape Your Croissants

Roll your laminated dough into a large thin rectangle approximately 5mm thick. Using a sharp knife cut long triangles from the dough. Spread a generous tablespoon of nut filling across each triangle leaving a small border at edges. Starting from the wide base roll toward the point gently stretching as you go. Form into curved crescent shapes placing on parchment lined baking sheets. Allow to rise until puffy and increased in size about 30 to 45 minutes.

Bake to Golden Perfection

Bake in a preheated 350°F oven for 20 to 25 minutes until deeply golden brown. The croissants should feel light for their size and sound hollow when tapped on the bottom. Transfer immediately to cooling racks to prevent soggy bottoms.

Create and Apply Icing

Mix powdered sugar with just enough milk or lemon juice to create a thick but pourable consistency. Once croissants are completely cool drizzle generously with icing and immediately sprinkle with additional chopped nuts before the glaze sets.

Save

My personal favorite variation uses a mixture of walnuts and hazelnuts in the filling. The first time I served these at Christmas breakfast my mother in law actually asked for the name of the bakery where I bought them. The look on her face when I revealed I made them myself was worth every minute of the process.

Make Ahead Options

Prepare these croissants up to the shaping stage then refrigerate overnight before their final rise. The slow refrigerator rise actually improves flavor development. Simply remove from refrigerator and allow to come to room temperature for about 45 minutes before baking. Alternatively freeze shaped unbaked croissants for up to a month. Thaw overnight in refrigerator then proceed with final rise and baking.

Perfect Pairings

These nut filled croissants pair beautifully with strong coffee or espresso which cuts through the richness. For a special brunch serve alongside fresh berries and whipped cream for a dessert like experience. They also complement savory breakfast items nicely making them perfect for a brunch buffet where guests can choose their own adventure.

Troubleshooting Lamination

The secret to flaky layers lies in temperature control. If your butter gets too warm during rolling it will incorporate into the dough rather than creating distinct layers. If you notice the butter becoming soft or greasy during rolling immediately return the dough to the refrigerator for 15 minutes. Work quickly when the dough is out of the refrigerator and use only light pressure when rolling to avoid squeezing out the butter.

Recipe FAQs

→ Can I make these croissants ahead of time?

Yes! You can prepare the dough and complete the lamination process up to 24 hours in advance. Keep the dough refrigerated until ready to shape. Alternatively, you can freeze the shaped unbaked croissants for up to 1 month - just thaw overnight in the refrigerator before proofing and baking.

→ What's the secret to getting flaky layers in the croissants?

The key is maintaining cold butter during the lamination process. If the butter melts into the dough rather than staying as distinct layers, you won't get that signature flakiness. Always chill the dough between folds, work in a cool kitchen, and handle the dough minimally with your hands to prevent warming it up.

→ Can I use different nuts in the filling?

Absolutely! This filling works beautifully with walnuts, almonds, hazelnuts, pecans, or any combination thereof. For a more complex flavor, try mixing 2-3 different nuts. Just maintain the same ratio of ground to chopped nuts for the proper texture.

→ How do I know when my croissants are fully baked?

Perfectly baked croissants should be deeply golden brown on the outside and feel light when lifted. The bottoms should also be browned, not pale. If you're unsure, you can insert an instant-read thermometer into the center - it should register around 88°C (190°F) when fully baked.

→ How should I store these croissants?

Once completely cooled, store iced croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted croissants in a freezer bag for up to 1 month and add the icing after thawing. Refresh before serving by warming in a 160°C (325°F) oven for 5 minutes.

→ Can I skip the lamination process if I'm short on time?

While traditional lamination creates the authentic flaky texture, you can use store-bought puff pastry as a shortcut. Simply roll it out, cut into triangles, add the nut filling, shape, and bake according to the recipe. The result will be different but still delicious.