Snacks 🤖 AI Generated

Rendang Croissant: Spiced Beef Laminated Pastry

Buttery, flaky croissants stuffed with aromatic dry rendang beef—a Malaysian-inspired savory pastry that delivers bold spice and umami in every bite. Our Fat Switch cuts 40% of calories by using Greek yogurt in the dough and lean beef, without sacrificing the signature lamination or rich rendang flavor.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 120g cold unsalted butter, cubed
✓ 80g plain Greek yogurt (0% or 2%)
✓ 1.5 cups all-purpose flour
✓ 1/2 tsp fine sea salt
✓ 1/4 tsp instant yeast
✓ 1/4 cup cold water
✓ 1 egg yolk (for wash)
✓ 1 tbsp sesame seeds or nigella seeds (optional)
✓ 200g lean beef sirloin, thinly sliced
✓ 1/3 cup light coconut milk
✓ 2 tbsp Greek yogurt
✓ 2 tbsp rendang paste (shop-bought or homemade: 3 shallots, 2 garlic cloves, 1 tbsp ginger, 1 tsp galangal, 1 red chili, 1 tsp turmeric, 2 tsp coriander, 1 tsp cumin, 1 tbsp lime juice, 1/2 tsp salt)
✓ 1 tsp palm sugar or coconut sugar
✓ 1/2 tsp salt
✓ 1 lime leaf (optional)
✓ 1 tbsp neutral oil for cooking

👨‍🍳 Instructions

1. Make the Hybrid Dough: Mix flour and salt in a bowl. Create a well, add yeast, cold water, and 20g cold butter. Mix until shaggy. Knead 3 minutes until smooth. Wrap and chill 30 minutes. This base dough is lean to support the lamination layer.

2. Prepare the Lamination Block: Pound remaining 100g cold butter with Greek yogurt between two sheets of parchment until you have a 15cm × 10cm rectangle, about 1cm thick. Chill 15 minutes. The yogurt prevents butter from cracking during folding.

3. First Fold: Lock in Butter: Roll chilled dough to 20cm × 15cm. Place butter block in center, fold dough edges over (envelope fold), seal seams. Roll to 24cm × 18cm, fold into thirds (book fold). Chill 20 minutes. This creates the first layer set.

📢 Advertisement

4. Second & Third Folds: Repeat book fold twice more, chilling 20 minutes between each. After third fold, chill at least 2 hours or overnight. These folds create 27 distinct butter layers.

5. Cook the Rendang Beef: Heat oil in a pan over medium-high. Sauté rendang paste 2 minutes until fragrant. Add beef slices, stir-fry 4 minutes until mostly cooked. Add light coconut milk, Greek yogurt, palm sugar, salt, and lime leaf. Simmer 8–10 minutes on low heat, stirring occasionally, until beef is tender and filling is dry with rich coating (not wet curry). Cool completely on a plate.

6. Shape the Croissants: Roll chilled dough to 4mm thickness and 30cm × 20cm. Trim to even rectangle. Cut into two 15cm × 20cm rectangles. Divide cooled rendang beef evenly on one half of each rectangle, leaving 1cm border. Fold dough over filling, press edges to seal, brush fork tines along seam. Transfer to parchment-lined baking sheet. Chill 15 minutes.

7. Egg Wash & Proof: Mix egg yolk with 1 tbsp water. Brush over croissants. Sprinkle with sesame or nigella seeds. Let rest at room temperature 30 minutes (light proof) to prevent over-rising that would flatten layers.

8. Bake Until Golden: Preheat oven to 200°C (400°F). Bake 25–30 minutes until deep golden brown and crispy exterior forms. Internal temperature of filling should reach 65°C. Cool 5 minutes on sheet, then 5 minutes on a wire rack. Croissants will crisp as they cool.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#low-calorie laminated pastry snack#Malaysian-inspired savory croissant#lean beef rendang recipe

✨

Want more like this?

Generate a custom recipe with AI

AI Generator

Brown Butter Espresso Martini - 40% Lighter

Silky brown butter espresso martini with rich coffee depth and luxe mouthfeel, without the heavy cream guilt. Our Fat Switch swaps heavy cream for cashew cream and reduces liqueur, saving 230 calories while amplifying that signature coffee-cocktail punch.

Croffles Caramel Crunch

Crispy croissant-waffle hybrids topped with salted caramel, toasted nuts, and a touch of dark chocolate. Our Fat Switch version swaps butter-heavy croissant dough for a yogurt-enriched alternative, cutting 240 calories (41%) while delivering the same golden, flaky indulgence you crave.

Loaded Poke Bowl – Ahi Tuna with Smart Swaps

Dive into restaurant-quality ahi tuna poke loaded with crispy wontons, avocado, and umami sauce—without the guilt. Our Fat Switch keeps all the indulgence while cutting 38% of calories through lighter mayo, toasted nori crisps instead of fried wontons, and cauliflower rice base, delivering 350 kcal of pure satisfaction.