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Croissants with banana and cinnamon

Author
Cookinero 4 Nov 2022
21960
Croissants with banana and cinnamon

Shortcrust pastry croissants

How to cook Croissants with banana and cinnamon

Step 1

Croissants with banana and cinnamon

Mix flour with salt, sugar, zest, add 1 egg, chopped butter. Knead the dough, refrigerate for 1 hour. If the dough crumbles, you can add a little water.

Step 2

Croissants with banana and cinnamon

Roll out the dough into a circle, cut into segments. For the filling, grind the banana with a blender, add a little lemon juice and cinnamon. Put a little filling on each segment, roll up a tube, put it on a baking sheet covered with parchment. Brush with beaten egg.

Step 3

Croissants with banana and cinnamon

Bake at 180 degrees until done. Enjoy your meal!

Croissants with banana and cinnamon - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the banana with other fruits like applesauce, mashed berries (strawberries, blueberries), or even a bit of jam. Adjust the amount of sugar accordingly, as some fruits are sweeter than others.
These croissants are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days. After that, they are best refrigerated for up to 4 days. Reheat gently before serving for the best texture.
Yes, you can freeze the unbaked croissants after shaping them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, thaw them in the refrigerator overnight and then bake as directed in the recipe, possibly adding a few minutes to the baking time. You can also freeze baked croissants. Thaw at room temperature and reheat in a low oven (around 300°F/150°C) to crisp them up.
Yes, you can substitute the butter with a plant-based butter alternative. Make sure it's a high-fat variety for the best texture and flavor. Coconut oil may also work, but it can subtly alter the flavor.
These croissants are delicious on their own with coffee or tea. They also pair well with yogurt, fruit salad, or a dollop of whipped cream. A light dusting of powdered sugar is a nice finishing touch.
Yes, you can prepare a larger batch of dough and store any unused portion, tightly wrapped, in the refrigerator for up to 24 hours or in the freezer for up to 1 month. Let it thaw completely in the refrigerator before using it. This is a great way to have dough ready for freshly baked croissants on short notice.
Lime juice can be used as a direct substitute for lemon juice. If you don't have lime juice either, a tiny splash of vinegar will also work; however, if you do not have either of lemon juice, lime juice, or vinegar you may omit the lemon/lime juice without significant changes to the recipe.

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