These shortcut croissants are simultaneously sweet, savory, and insanely delicious. They come together quickly and disappear just as fast.

As most of you might already know, I’m not much of a baker (though, I do love baking bread… more on that to come). I had some leftover puff pastry in my fridge and thought, could I shape them into some sort of little pocket? Then it dawned on me: oooooh, I should try to roll them into croissants! Other ways I’ve utilized puff pastry include these Reuben Pinwheels, my Pepperoni Sicily Stacks (kinda like a pizza pop tart), and this early blog favorite, Fruit + Pastry Roses. What are some ways you like to utilize puff pastry?

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INGREDIENTS FOR THESE CROISSANTS:

While I used the items below, you can certainly mix things up! These could alternatively be stuffed with chocolate (ooooh…. and marshmallows to make a s’more experience), your favorite jam, or ham + cheese for a savory delight!

Puff Pastry
Honey
Olive Oil
Honey Roasted Pistachios
Goat Cheese
Feta
Dried Cranberries
Egg + Water
Powdered Sugar
Pink Himalayan Salt

I never like wasting ingredients: I had one sheet of puff pastry leftover from these Chicken Tacos (an awesome football appetizer!), the pistachios were graciously sent to me from The Wonderful Company and I previously used them in these Bite-Sized Antipasti Board Flatbreads. The goat cheese was recently used in this Super High Protein Macaroni and Cheese… then I like to keep dried cranberries in my pantry for when I want to make this Brie and Cranberry Stuffed Chicken.

STEP-BY-STEP ASSEMBLY DIRECTIONS:

First, thaw your puff pastry in the refrigerator. Once thawed, roll out onto a cutting board.

Next, evenly cut the puff pastry sheet along the lines. This will leave you with three even pieces.

Cut each piece diagonally, creating triangle shapes. This will give you 6 triangles.

Layer the inside of each triangle with the mix of honey + olive oil. This will help the additional ingredients stick.

Layer each triangle with crushed pistachios, feta, goat cheese, and dried cranberries. Making sure to leave a little bit of the crushed pistachios left for the final layer.

Start to roll the croissant by starting with the larger side of the triangle.

Some ingredients might fall out. That’s ok! Just tuck them into the sides once you have rolled them into the croissant shape.

Mix together the egg and water. Brush each croissant with the mix, then lightly sprinkle the tops with pistachios. This is optional, but makes it prettier (photo above).

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Cranberry, Feta, Goat Cheese, and Pistachio Croissants

These shortcut croissants are simultaneously sweet, savory, and just insanely delicious. They come together quickly and disappear just as fast.

SERVINGS

Prep Time 10

Cook Time 25

Total Time 35

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Ingredients

1 Sheet Puff Pastry, thawed
2 tbsp. Honey
2 tsp. Olive Oil
1/4 cup Whole Honey Roasted Pistachios
2 oz. Crumbled Goat Cheese
2 oz. Crumbled Feta
1/3 cup Dried Cranberries
1 Egg + 1 tbsp. Water, lightly beaten
Dash of Powdered Sugar, for garnish
A little Pink Himalayan Salt, for garnish

Instructions

First, thaw the puff pastry in the refrigerator. Once thawed, roll out onto a cutting board. Next, evenly cut the puff pastry sheet along the lines. This will leave you with three even pieces.
Cut each piece diagonally, creating triangle shapes. This will give you 6 triangles.
Mix the honey and olive oil. Layer the inside of each triangle with the mix. This will help the additional ingredients stick.
Layer each triangle with crushed pistachios, feta, goat cheese, and dried cranberries. Making sure to leave a little bit of the crushed pistachios left for the final layer.
Roll the stuffed croissant by starting with the larger side of the triangle.
Some ingredients might fall out. That's ok! Just tuck them into the sides once you have rolled them into the croissant shape.
Mix together the egg and water. Brush each croissant with the mix, then lightly sprinkle the tops with pistachios. This is optional, but makes them prettier.
Bake in a 350F preheated oven for 25 minutes on a lined baking sheet.
Remove from the oven and transfer to a serving platter. Decorate each with desired amount of powdered sugar and a light dusting of salt. Enjoy immediately.

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NOTES ON THIS RECIPE:

You will start with 1/4 cup WHOLE pistachios. Once crushed, this will turn into a little less than 1/2 cup.
I personally love the mix of both cheeses. The feta provides a little saltiness while the goat cheese will get melty and provide savory.
Leftovers should be kept refrigerated in a sealed container and consumed within 2 days.