Snacks 🤖 AI Generated

Salted Egg Croissant – 40% Lighter Indulgence

Buttery croissants meet creamy salted egg custard in this Southeast Asian-inspired pastry. Our Fat Switch swaps full butter lamination for a hybrid technique using Greek yogurt in the filling, slashing 230 calories while keeping that golden, flaky exterior and rich salted egg yolk flavor intact.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

15g

Protein

🛒 Ingredients

✓ 6 sheets phyllo dough (thawed)
✓ 3 tbsp melted salted butter (divided)
✓ 1 tbsp honey or light agave
✓ 1/4 tsp fine sea salt
✓ 1 tbsp sesame seeds (optional garnish)
✓ 2 tbsp panko breadcrumbs (optional, for crispness)
✓ 2 salted egg yolks (or 3 tbsp salted egg paste)
✓ 3 tbsp Greek yogurt (plain, full-fat)
✓ 1 whole egg (room temperature)
✓ 1 tsp cornstarch

👨‍🍳 Instructions

1. Prepare the Salted Egg Custard: In a small bowl, whisk together salted egg yolk (or paste), Greek yogurt, whole egg, and cornstarch until smooth and pale yellow. Set aside at room temperature for 10 minutes to allow cornstarch to hydrate.

2. Prep Phyllo Sheets: Lay out one phyllo sheet on a clean, dry work surface. Lightly brush with melted butter using a pastry brush. Layer a second sheet on top and brush again. Repeat with a third sheet to create a 3-ply stack.

3. Assemble the First Croissant: Spread 2.5 tbsp salted egg custard along the lower third of the phyllo stack, leaving 1 inch border on left and right sides. Fold the bottom edge up over the filling, then roll tightly toward the top, creating a log shape.

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4. Shape into Crescent: Gently curve the rolled phyllo log into a crescent shape on a parchment-lined baking sheet. Repeat steps 2–4 with remaining phyllo sheets and filling to create 4 croissants total.

5. Final Assembly & Egg Wash: Brush the outside of each croissant with remaining melted butter. Sprinkle lightly with sesame seeds and panko if desired. Brush a second light coat of butter over seeds to set them.

6. Chill Before Baking: Refrigerate croissants for 15 minutes while preheating oven to 375°F (190°C). This rests the dough and helps phyllo crisp evenly.

7. Bake Until Golden: Bake for 22–28 minutes, rotating tray halfway through, until phyllo is deep golden brown and filling is set but still slightly creamy when pressed gently.

8. Cool & Serve: Transfer to a cooling rack for 3 minutes. Salted egg croissants are best enjoyed slightly warm, within 2 hours of baking, but remain enjoyable at room temperature.

📊 Nutrition per Serving

Calories348 kcal

Protein15g

Carbohydrates46g

Fat12g

🏷️ Tags

#salted egg pastry recipe#low-calorie croissant#Asian snack healthy

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