Snacks 🤖 AI Generated

Croissant Taiyaki – Crispy Fish-Shaped Pastry Snack

Buttery croissant dough meets Japanese taiyaki tradition in this show-stopping snack. Flaky, golden fish-shaped pastries filled with sweet red bean or chocolate cream—now 40% lighter without sacrificing that coveted crunch and indulgent flavor.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

12g

Protein

🛒 Ingredients

✓ 320g all-butter croissant dough (thawed, room temperature)
✓ 70g unsalted butter (softened)
✓ 2 tbsp plain Greek yogurt (full-fat or 2%)
✓ 1 large egg white
✓ 1 tsp water
✓ 1 tsp granulated sugar
✓ 1/2 tsp fleur de sel
✓ Cooking spray or melted coconut oil (for pan)
✓ 2 tsp cornstarch
✓ 1/4 tsp matcha powder (optional, for dusting)
✓ 150g canned white beans (drained, rinsed)
✓ 1 tbsp raw honey
✓ 1/2 tsp vanilla extract
✓ Pinch of sea salt
✓ 2 tbsp unsweetened almond milk (if needed for consistency)

👨‍🍳 Instructions

1. Prepare the Filling: In a small food processor, blend drained white beans, honey, vanilla extract, and salt until smooth and creamy. If too thick, add 1–2 tbsp almond milk. Transfer to a piping bag fitted with a small round tip. Set aside in the fridge.

2. Condition the Dough: Remove croissant dough from packaging and let it sit at room temperature for 5 minutes. Gently unfold and place on a lightly floured surface. Lightly dust with flour to prevent sticking but do not overwork.

3. Roll Out the Dough: Using a rolling pin, gently roll the dough into a 10×12 inch rectangle, maintaining visible butter layers. Aim for a thickness of about 1/8 inch. Do not press hard; be respectful of the lamination.

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4. Cut Fish Shapes: Using a fish-shaped taiyaki cutter or template, cut out 4 fish shapes from the dough (2 per serving). If using a template, use a sharp knife. Transfer cutouts to a parchment-lined baking sheet, spacing them 2 inches apart.

5. Fill Each Taiyaki: Pipe approximately 1 tbsp white bean filling into the center of each fish shape. Fold the dough in half and gently press the edges together with a fork to seal. Ensure no filling leaks out.

6. Prepare the Egg Wash: In a small bowl, whisk together egg white and 1 tsp water until frothy. Using a pastry brush, apply a thin, even coat to the outside of each taiyaki. Sprinkle lightly with granulated sugar and fleur de sel.

7. Pan-Fry to Golden Perfection: Heat a non-stick skillet or griddle over medium-high heat (375°F). Lightly coat with cooking spray. Working in batches, pan-fry taiyaki for 3–4 minutes per side until golden brown and crispy. Interior should feel firm when gently pressed.

8. Cool and Dust: Transfer cooked taiyaki to a wire rack for 2–3 minutes. If desired, dust lightly with matcha powder, cinnamon, or powdered sugar while still warm. Serve immediately for maximum crispness.

📊 Nutrition per Serving

Calories348 kcal

Protein12g

Carbohydrates48g

Fat12g

Fiber4g

🏷️ Tags

#low-calorie croissant recipe#Japanese taiyaki dessert#healthy pastry snacks

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