Manchego Quince Churro Croissant sm

Manchego Quince Churro Croissant

Layers of flaky, buttery croissant wrapped around Imported Cheese, sweet quince and cinnamon sugar. You've never tasted anything like it.
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 6


For croissants:

  • 2 1/4 teaspoons instant dry yeast
  • 1/2 cup plus 3 tablespoons sugar
  • 1/2 cup warm milk 110°F to 115°F
  • 2 1/2 cups bread flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 tablespoon heavy cream
  • 3 tablespoons ground cinnamon

For filling and assembly:

  • 1 1/2 cups quince jelly
  • 4 ounces imported manchego, finely grated, plus shaved imported manchego, for garnish
  • 2 4-ounce bars dark chocolate, finely chopped
  • 1 cup heavy cream
  • 1/4 teaspoon kosher salt
  • Pinch smoked paprika
  • 1/4 cup marcona almonds roughly chopped


  • Whisk yeast, 3 tablespoons sugar and milk together in a small bowl. Let stand until yeast
  • is foamy and mixture has cooled to room temperature, about 15 minutes.
  • Meanwhile combine flour, salt and baking powder in a food processor and pulse until
  • combined. Scatter butter overtop of flour mixture and pulse until butter resembles
  • pea-sized shapes. Add yeast mixture and pulse until dough loosely comes together and
  • forms a ball. Using your hands, place dough on a sheet of plastic wrap and form into a
  • 5x7-inch rectangle. Cover and freezer for 30 minutes until semi-ferm.
  • On a lightly floured work surface, roll dough into a 9x13-inch rectangle. With the longest
  • side facing you, fold dough lengthwise into thirds. Repeat 3 times. With the last fold,
  • shape dough into a 5x7-inch rectangle. Cover with plastic wrap and refrigerate for 2
  • hours.
  • On a lightly floured work surface, roll dough into a 16x12-inch rectangle. With the longest
  • side facing you, cut dough into 8, 2-inch-thick strips.
  • Gently stretch the corners and tops, then tightly roll into circles. Place circles onto a
  • baking sheet lined with parchment paper. Whisk egg and heavy cream together in a small
  • bowl until combined. Brush each croissant with egg wash (reserve egg wash for later use),
  • then cover with plastic wrap and let rise for 2 hours at room temperature.
  • Preheat oven to 425°F. Combine remaining sugar and cinnamon in a small bowl. Brush
  • croissants again with egg wash and sprinkle with cinnamon sugar. Bake for 7 minutes,
  • then reduce temperature to 375°F and bake until croissants are dark golden-brown, about
  • 10 to 15 minutes. Let cool on a wire rack.

For filing and assembly: Place chocolate in medium bowl. Simmer cream in a small

  • saucepan over medium heat, about 5 minutes. Pour cream over chocolate. Stir in salt and
  • paprika until smooth. Let cool to room temperature.
  • Whisk jelly and manchego together until combined. Transfer to a piping bag fitted with a
  • large metal tip. Make a small hole in the side of each croissant and fill with cheese
  • mixture. Drizzle chocolate sauce over each croissant. Garnish with shaved manchego,
  • and almonds. Serve and enjoy.
Keyword brunch recipes, savory croissant, viral croissant