Dulce De Leche (caramel) Croissants

Or Misgav
by Or Misgav
28 Units
2 hr 15 min

After I made the dulce de leche using this recipe, I wanted to use it as a filling for the croissants. My husband requested Nutella filling too, so I added that option below.

The dulce de leche and the dough, after spending some quality time in the fridge.

I divided the dough into 4 even pieces. 3 will be filled with Dulce de leche and one with Nutella (Sorry hubby, but DDL rules!). Using a rolling pin, I flattened it to be as thin as I could.

Using a knife I covered it completely with a thin layer of Dulce de leche, making sure it reaches the edges too.

Then I folded into half

Using a pizza cutter, I cut it into triangles. Then I rolled it in, from the base of the triangle.

Until it looked like this.

I brushed it with egg on top, trying to avoid the filling and brushing only the dough. I repeated those steps with the entire dough, making sure to make some with Nutella.

Out of the oven, yumm.

My husband requested a sugar glaze on top of the chocolate ones, similar to the glaze it usually has in bakeries.

I must say that the smell was as good as the taste, which made all the family members rush to the kitchen to eat

The next morning the plate was empty. I love it, as it gives me the opportunity to bake something fresh everyday.

Dulce De Leche (caramel) Croissants
Recipe details
  • 28  Units
  • Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min
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For the dough
  • 500 gr flour
  • 1 tbs yeast
  • 1/4 cup sugar
  • 150 gr melted butter
  • 1/3 cup milk
  • 200 ml water
  • 1 egg
  • 1 pinch of salt
For the filling
  • Either follow the Dulce de leche recipe or purchase one
  • Optional: Nutella
For the brushing
  • 1 egg
For the glazing
  • 1 cup sugar
  • 1 cup boiled water
Make the dough
Mix for approximately 3 minutes the flour, yeast, and butter with the milk. Then, add the egg. Mix.
Add the salt.
Mix for 2 minutes.
Cover and place in a dark, hot place for an hour.
Check after an hour if the dough is double its size, of not, leave for another hour.
Once the dough is ready, knead for a few minutes and divide the dough into 4 even pieces.
Making the shape
Knead the dough until soft, and then using a rolling pin, flatten it on top of a floured surface.
If the dough is too dry, add a bit of melted butter to it.
Once flatten to a thin layer of dough, cover it completely with the filling of your choosing.
Then, fold it into half (pictures above)
Using a pizza cutter, cut the dough into triangles
Fold it in, from the base of the triangle.
Place on a baking sheet
Brush with egg
Once all the Croissants are ready to be baked, leave it to rest for 15 minutes
After the time has passed, brush it with egg. Try to avoid the filling and brushing only the dough
Bake for 15 minutes on 180 degrees celsius
Optional: for glazing boil 1 cup of water and add 1 cup of sugar. Melt the sugar until dissolved completely.
The minute the Croissants are out of the oven, cover with the sugar glaze. If it will cool down, it would not stick.