Zaatar croissants are offered in every pastry shop in Beirut. Once you have tried one, the plain croissants taste just, well, too plain. There is something irresistible about the slightly pungent, aromatic and nutty zaatar.
The croissant idea was a challenge from Stevie, and Heavenly Housewive.
The challenge was compounded by the fact that temperatures are still in the high nineties in Dallas these days.
The recipe comes from Jacques Torres Dessert Circus, who uses this dough for his croissants and his pains au chocolat.
If you did not have biceps before attempting this, you will after.
Check out the other creations in this challenge (they may not post all at the same time):
http://weirdcombinations.com/
Vanessa
http://sweetartichoke.com
Anna
http://www.keepitluce.com
Glamorous Glutton
http://glamorousglutton.com
Jamie’s Girl
http://jamiegirlsblog.blogspot.com
http://thymetobeloved.wordpress.com
Erika Beth, messy chef
Http://www.lifestooshorttoskipdessert.blogspot.com
Faith
http://www.anediblemosaic.com
- 3 Tbsp. melted unsalted butter (40 g.)
- 1 Tbsp. of dry instant yeast (he used fresh yeast 1 ounce or 25 g.)
- 1/2 cup of water (125 g.)
- 3 1/3 cups of bread flour (500 g.) (plus more, as needed)
- 2 tsp. of salt (12 g.)
- 1/3 cup of sugar (65 g.)
- 1/2 cup of whole milk (125 g.)
- 1 cup +2 Tbsp. of unsalted butter (250 g.)
For the zaatar: 1 cup of zaatar mix, diluted in enough olive oil to make a thick but spreadable paste.
METHOD:
- Proof the yeast in a little warm water with a dash of sugar. Place the flour, salt, sugar in a mixing bowl and mix to combine a few seconds. Add the melted butter, milk (scalded and cooled if desired), and the proofed yeast. Mix until the dough is formed and if the aspect is “like a rope”(not smooth), mix some more and knead by hand on a work surface for a few minutes until a smooth dough is formed, adding a bit of flour or more water as needed.
- Cover with a plastic sheet on a floured baking sheet and let it rise for about 30 minutes or up to an hour. Roll it out into an 8X15 rectangle, 1/4 inch thick. Cover it with plastic and let it rest in the fridge for 2 hours. Let the butter soften outside.
- Remove the dough from the fridge and place it facing you (long side) and cover 2/3 of it with the butter, spreading it with a spatula. Fold the 1/3 of the dough without butter over the center and the bottom over the top, so it looks like a folded letter.
- Roll into a rectangle 10X30 and 1/8 in thick. Fold each short end to the middle in order to meet, but not overlap. Rotate the dough. Let it rest in the fridge for 2 hours or overnight.
- Roll the cold dough into a 10X30 rectangle. Fold the dough again like a letter, with the long side facing you. Place in the fridge 30 minutes. Remove and roll into a 10X36 rectangle, 1/4 in thick.
- Cut triangles into the dough using a pizza cutter or a knife. Lay the triangle with the tip facing you and gently pull the tip toward you; this is supposed to help add layers to the finished croissant. Spread some zaatar (about 2 teaspoons) on the triangle and roll it into a croissant shape. Let the croissant rise for one to three hours until doubled in size. (Make sure you space them on the baking sheet so they don’t bump into each other)
- Brush the croissant with an egg beaten with a teaspoon of milk, and bake in a preheated 400F oven for 10 to 15 minutes until puffed and golden brown, and enjoy while still warm!
36 Comments
Your croissants are gorgeous, Joumana! I noticed you posted my email address…did you mean to post my url?
Wow! I’ve never heard of these type of croissants before. They seem so exotic. lol Lovely job! (And I like that you used Jacques Torres’s recipe. I’ll have to take a peak since I love his stuff.)
Thanks, Joumana! And I have to say, great minds think alike!
(I’m in love with za’atar, lol!)
ça doit être très bon, Passe un bon mardi, kiss
I feel so curious about his zaatar. I”ll see if I can get it here (I think I will) and make your recipe..!
These are beautiful croissants…I have some zaatar that I made all ready to be used up, but I can’t bake like you do. I would love to try these for sure.
Was just in a spice store with their own blend of zaatar…hmm. This would be perfect for it.
Gorgeous! Your croissants look so tempting and I love your choice of filling!
Cheers,
Rosa
Those look so gorgeous but I daren’t go near a croisant, let alone make a batch!
I think that is a brilliant idea. I am so crazy about zatar and have a big bag of it. You have really put your stamp on croissants!
Your croissants look so elegant. I knew that you’d make something stunning, regardless of the heat.
These look absolutely perfect. What a lovely inspirational interpretation of the classic
What lovely croissant! I am so impressed with this combination of tangy zaatar and sweet buttery dough. I have to try making croissants sometime…
my god- you are amazing, J. you even make croissants- i bow down to you! and i love these croissants- they are sold here in Toronto at a Lebanese-Armenian bakery. love love love. x shayma
Wow! Homemade croissants? I’ve always wanted to try making them but I’ve never been quite ambitious enough.
I never would have thought of putting zaatar with a croissant, but actually, now that I see them, I totally want one
. I have some zaatar at home, I must try it.
. I hope you had as much fun as I have!
Your croissants came out beautifully. Thank you so much for taking part in the challenge with us
*kisses* HH
Love croissants but maybe if I try these I will not like the local ones anymore!!! Diane
Croissants looks fabulous and incredible..
Wow, those look amazing! Wish I could bite into one right now!
I love your savory twist on these croissants! Za’atar is one of my favorite spice blends.
These croissants look scrumptious! Never had that courage to try them at home. You are so skillful! And I get curious about zaatar. Sounds like a great spread for croissants!
Your pictures are even more scrumptious than usual. I am not sure anything can make a normal croissant taste bland, but I will have to try these, maybe I’ll be converted, who knows? Well done for braving the heat to show us this delight!
Zaatar croissants are irresistible and yours look GORGEOUS… great job and lovely pictures!
Why can’t I think something like those…
Your croissants turned out beautifully, Joumana, and I’m sure you have very strong arms now
These look amazing! And, you made these in Dallas this heat. Great job! I’m going to have to try making croissants again because I have to try these.
Wow, these croissants look fabulous, love the zaatar inside of it…so interesting.
Hope you are having a wonderful week Joumana
Of course you’ll put your cultural spin on it!! I’ve recently tried zaatar, and I love that spice. I know the thousand-layer pastry is a myth, but yours look flaky and perfect enough to be a thousand layers!
Joumana, your croissants look so buttery and great with zaatar filling
High 90s, eh? Well, it’s triple digits here … 64.5°!! Cheers!
Your croissants look fabulous, spicing them up is a great idea. I struggled with mine but everyones successes have made me think I’ll have another go and I’ll definitely try zatar in my next batch. GG
Your croissants look perfectly formed, and oh so tasty! Love the idea of adding zatar to anything! Brava! – S
Chapeau! these look delicious! You have so many great uses for zaatar! I am going to get my hands on some!
quelle coïncidence qu’on ait fait le même défi pour ce mois!! ça reste une aventure assez laborieuse avec les fortes températures qui subsistent encore!
j’adore ta version parfumée au zaatar que je testerai la prochaine fois! bonne soirée! bises!
” Croissant ” mon expérience cette pâtisserie est délicieuse…
These look amazing – my kids love zaatar-anything & I’m sure these will be very popular at our house. Bookmarking to try out over the weekend!