Sourdough Strawberry Croissants take breakfast to a whole new level, where flaky sourdough layers cradle a lush strawberry filling and turn your kitchen into a homemade patisserie. Flaked pastry whispers with tangy sourdough notes, unveiling ribbons of jammy strawberry as each bite melts in your mouth. Though this recipe is advanced, it walks you through each stage—from mixing and lamination to proofing and baking—so you can enjoy buttery crisp layers and bright berry flavor. Ready to impress your taste buds (and your brunch guests)? Let’s dive in!
Key Ingredients
These Sourdough Strawberry Croissants rely on simple pantry staples plus fresh fruit to deliver that perfect balance of tang, sweetness, and flaky butter layers.
- 200 grams sourdough discard: adds tangy flavor and natural leavening for lift and depth.
- 500 grams all-purpose flour: creates the dough’s structure and provides the framework for layers.
- 50 grams granulated sugar: balances the dough’s tang and feeds the yeast for a steady rise.
- 10 grams salt: enhances all the flavors and strengthens the dough’s gluten network.
- 7 grams instant yeast: boosts the rise and ensures a light, airy crumb.
- 300 milliliters warm whole milk: hydrates the dough and creates a tender, rich texture.
- 250 grams cold unsalted butter: forms the flaky layers during lamination when kept well chilled.
- 200 grams fresh strawberries, hulled and chopped: bring bright, juicy fruitiness to the filling.
- 50 grams granulated sugar: sweetens and helps thicken the strawberry filling.
- 1 tablespoon lemon juice: adds brightness and helps the filling set.
- 1 tablespoon cornstarch: thickens the strawberry mixture to prevent sogginess.
- 1 large egg: used in the egg wash to give the croissants a golden, glossy finish.
- 1 tablespoon water: thins the egg wash for smooth brushing.
How To Make Sourdough Strawberry Croissants
Bringing these croissants to life means mastering a series of steps—from building the dough and folding in cold butter to crafting a luscious strawberry compote and shaping the final pastries. You’ll work through mixing, kneading, and multiple lamination turns to ensure distinct butter layers, then proof, egg-wash, and bake until golden. Follow each step carefully, and you’ll be rewarded with airy, tender croissants bursting with berry sweetness.
1. In a large bowl, combine the sourdough discard, all-purpose flour, granulated sugar, salt, and instant yeast. Pour in the warm whole milk and stir until a shaggy dough forms with no dry patches.
2. Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. While the dough is rising, place the cold unsalted butter between two sheets of parchment paper and roll into a 15 × 20 cm rectangle. Chill in the refrigerator to keep the butter firm.
4. Roll the risen dough on a lightly floured surface into a 30 × 20 cm rectangle. Place the chilled butter slab in the center, fold the dough over to seal the edges, then perform a letter fold. Turn the dough 90°, roll out to the same size, fold again, and repeat this process two more times, chilling the dough for 20 minutes between each fold.
5. For the strawberry filling, combine fresh strawberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat and let the filling cool completely.
6. Roll the laminated dough into a 40 × 30 cm rectangle and cut into 12 equal triangles. Spoon about 1 teaspoon of strawberry filling onto the base of each triangle and roll up toward the tip, gently stretching to shape the classic croissant.
7. Place the croissants on a parchment-lined baking sheet, cover loosely with plastic wrap, and proof for 1 hour or until noticeably puffy.
8. Preheat the oven to 190 °C. In a small bowl, whisk together the egg and water to make an egg wash, then brush each croissant for a glossy finish.
9. Bake for 15 to 20 minutes or until golden brown and crisp. Transfer to a wire rack to cool slightly before serving.
Serving Suggestions
These croissants are delicious on their own, but you can elevate the experience with a few simple touches:
- Dust with powdered sugar: light sprinkle just before serving adds sweetness and a bakery-style finish.
- Serve with whipped cream: a dollop of freshly whipped cream complements the strawberry filling’s tartness.
- Pair with coffee or tea: enjoy alongside a strong espresso or fragrant herbal tea to balance the butteriness.
- Garnish with fresh berries: arrange extra strawberries or mixed berries on the plate for color and extra fruitiness.
Tips For Perfect Sourdough Strawberry Croissants
Mastering laminated dough takes patience, but with the right approach, you’ll achieve bakery-quality results. Keep everything cold, use active sourdough discard, and don’t rush the resting periods—these steps are essential for flaky layers and a fluffy crumb. Here are a few pro tips to make sure every batch shines:
- Keep the butter and dough well chilled to achieve flaky layers: cold temperatures prevent the butter from melting into the dough.
- Use fresh sourdough discard for better rise and tangy flavor: active discard ensures strong fermentation and a lively taste.
- You can make the strawberry filling a day ahead and store in the refrigerator: chilled filling thickens fully and makes assembly quicker.
- Serve croissants warm for the best texture and flavor: reheat briefly at 160 °C for 5 minutes to revive crispness.
How To Store It
Leftover Sourdough Strawberry Croissants can keep their charm with the right storage methods. Whether you’re saving some for tomorrow’s breakfast or freezing for later, these tips will help maintain their flaky texture and bright filling:
- Room Temperature (up to 2 days): Store in an airtight container to preserve crispness and prevent staling.
- Refrigeration (up to 3 days): Place in a sealed bag to avoid drying out; reheat gently in a warm oven before serving.
- Freezer (up to 1 month): Wrap each croissant in plastic wrap and seal in a freezer bag. Thaw at room temperature, then warm in the oven.
- Freezing Strawberry Filling: Spoon the cooled filling into an airtight jar; refrigerate for up to 3 days or freeze for up to 1 month, then thaw in the fridge.
Frequently Asked Questions
Here are answers to some common questions about making and storing these croissants:
- How long does it take to prepare and bake Sourdough Strawberry Croissants?
Total hands-on time is about 45 minutes spread across mixing, kneading, lamination folds, and shaping. There is roughly 1 hour for the initial bulk rise, 20 minutes of chilling between each of the three folds (about 60 minutes total chill time), 1 hour for the final proof, and 15–20 minutes for baking. In all, plan for around 4½ to 5 hours from start to finish, though some of that is inactive resting time.
- Why is it important to keep the butter and dough well chilled during lamination?
Chilling maintains a firm layer of butter that doesn’t melt into the dough, which creates distinct alternating layers of dough and butter. If the butter softens too much, it will blend with the dough and you’ll lose the flakiness. Chilling also helps relax the gluten, making it easier to roll the dough without tearing.
- Can I use a stand mixer or food processor instead of kneading by hand?
Yes. Use the paddle attachment on low speed for the initial mix, then switch to the dough hook for 5–7 minutes of kneading until the dough is smooth and elastic. Watch the dough closely so it doesn’t overheat; you may need to pause and scrape down the bowl or chill the dough briefly if it warms up.
- How can I ensure the strawberry filling thickens properly and doesn’t become watery?
Stir the cornstarch with the lemon juice to form a slurry before adding to the fruit and sugar. Cook over medium heat until the mixture bubbles and thickens, about 5 minutes, stirring constantly. Allow the filling to cool completely—that sets the gel. If it still seems too thin, return to low heat briefly or add an additional teaspoon of cornstarch slurry.
- What should I do if my dough doesn’t rise as expected during the bulk fermentation?
First, check your yeast’s freshness and that the liquid was warm (around 38 °C). If the kitchen is cool, extend the rise time by 30–60 minutes or place the bowl in a slightly warm spot (like an oven with the light on). You can also cover the dough with a damp towel to prevent a crust from forming. Make sure your sourdough discard is active and bubbly to aid the rise.
- How do I store leftover croissants and extra strawberry filling?
Store baked croissants at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month; thaw at room temperature and reheat at 160 °C for 5–7 minutes. Keep strawberry filling in the refrigerator for up to 3 days in a covered jar. You can also freeze portions of filling for up to a month and thaw in the fridge before use.
What Makes This Special
There’s just something magical about turning humble sourdough discard into buttery, flaky croissants bursting with bright strawberry notes. The tang from the discard meets the jammy filling and layers of crisp pastry, creating a breakfast treat that feels both artisan and indulgent. Printing and saving this recipe means you can revisit these Sourdough Strawberry Croissants whenever you need a weekend baking adventure. If you give them a whirl, drop a comment below with your tips, questions, or just to share how your kitchen smelled afterwards—your feedback keeps this pastry party going!
Sourdough Strawberry Croissants
Description
Flaked pastry whispers with tangy sourdough notes, unveiling ribbons of jammy strawberry as each bite melts in your mouth. Buttery crisp layers and bright berry filling turn morning into a celebration.
Ingredients
Instructions
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In a large bowl combine sourdough discard flour granulated sugar salt and instant yeast then pour in warm milk and mix until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth then shape into a ball and place in a greased bowl cover and let rise for 1 hour or until doubled in size.
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While the dough is rising place cold unsalted butter between two sheets of parchment paper and roll into a 15 by 20 centimeter rectangle then chill in the refrigerator.
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Roll the risen dough on a lightly floured surface into a 30 by 20 centimeter rectangle place the chilled butter in the center fold the dough over the butter sealing the edges perform a letter fold turn the dough 90 degrees roll out to the same size fold and repeat this process two more times chilling the dough for 20 minutes between each fold.
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For the strawberry filling combine fresh strawberries granulated sugar lemon juice and cornstarch in a small saucepan cook over medium heat stirring occasionally until thickened about 5 minutes then remove from heat and let cool.
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Roll the laminated dough into a 40 by 30 centimeter rectangle and cut into 12 equal triangles spoon a teaspoon of strawberry filling onto the base of each triangle and roll up towards the tip shaping into croissants.
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Place the croissants on a parchment lined baking sheet cover loosely with plastic wrap and let proof for 1 hour or until puffy.
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Preheat the oven to 190°C whisk egg and water to make an egg wash then brush the croissants.
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Bake for 15 to 20 minutes or until golden brown then transfer to a wire rack to cool slightly before serving.
Note
- Keep the butter and dough well chilled to achieve flaky layers
- Use fresh sourdough discard for better rise and tangy flavor
- You can make the strawberry filling a day ahead and store in the refrigerator
- Serve croissants warm for the best texture and flavor
