I had an invitation for brunch and I first thought I’ll get something from the bakery and that’s that. It was only later I discovered that it is a holiday in Belgium and most of the stores and bakeries are closed. So I needed to prepare something, something that wouldn’t take a lot of time. I decided to try croissants, which did not call for a yeast dough.
Salty croissants, 8
200 ml flour 1 tsp baking powder 1/4 tsp salt 125 g cream cheese 50 g butter
Sweet croissants, 8
200 ml flour 1 tsp baking powder 1 tbsp sugar 1 tsp grated lemon rind 125 g cream cheese50 g butter For 16 croissants 1 lightly beaten egg (to brush before baking)
The preparation steps for both types of croissants is the same.
# First mix the flour with the seasoning, then add cream cheese and melted butter to the mix and knead until smooth.
# Roll the dough into a round-shape and cut into 8 sectors.
# Place filling to the centre of each sector and roll it, starting from the wider end.
# Brush each croissant with egg and and bake at 200 degrees C for about 15-20 min (until golden).
For salty croissants, I used the following filling combinations: grated cheese+chopped tomato+basil and basil pesto+chopped tomato+parmesan. After brushing with egg, I also topped all the salty croissants with crated cheese (as you can see from the picture – the ones on the right are salty croissants).
For the sweet croissants I did the following: brushed each sector with melted butter and sprinkled over wither with cinnamon-sugar mix or cocoa-powdered sugar mix. I also added raisins to each sector.
This bowl of croissants was ready with less than an hour. Easy way to cheat, if you don’t have time to mess with yeast dough 
