pop tart croissants with peanut butter filling

Uhm all I want for christmas are these croissants!


To be honest these little croissants need, yes they need another name! Maybe a twist of donuts and croissants, or sandwich and croissants? Or lets say there’re croissants as pop-tarts with a peanut butter filling and a chocolate frosting on top.


And when you’re not fast enough to photograph these beauties because your siblings want to steal them immediately, you’re doing a quite good job, a really good job!

So last weekend I made some homemade croissants and with some I mean a lot. The main reason why I baked, like half a day, was because of a little food party in the neighborhood. And all the kids called for something sweet(ok there just 4 kids plus my brother, and there actually wanted some chocolate bars) so I whipped up these cute croissants and chocolate roll ups.



And as mention above I made really much dough (hell yes!), so  I used the leftover ones for a lill croissant filling and shaping experiment ‚cause inside theres a big, oh yes a big, spoon of peanut butter.



And the frosting? It called for chocolate, right?

I have that feeling my blog transform into a big pb jar or a chocolate bar lately. But that wouldn’t be the worst event.

So the frosting. Its the first time I made this flavored frosting and hell, why haven’t I made it earlier??


And the top of the top, more peanut butter of course and some so crunchy „baked rawnola“. Matched perfectly with all my obsession! I mean chocolate, peanut butter, homemade rawnola all in a croissants,  I ‚m out now.

to make a lot more…


sandssants, croiwichs, dossants, croisnuts ok I know now you can’t mix the name with each other but on the other hand the look and the taste…


You will need:

Pop tart Croissants:

220 ml soya milk (replaced with any other dairy free milk)
95 ml boiling water
1 tbsp active dry yeast
40 grams sugar
460 grams flour
1 tsp salt
200 grams vegan butter, frozen

Peanut Butter Fuge Filling:

20 grams creamy peanut butter
2 tablespoons butter, softened
2 teaspoon vanilla extract

Chocolate frosting:

15 grams vegan butter, softened
powdered sugar
3 tsp unsweetened cocoa powder
20 grams dairy-free chocolate, melted
2 tsp  vanilla extract
3-5 tsp dairy-free milk


baked rawnola„, for sprinkling
10 grams creamy peanut butter, warmed



  1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
  2. Add in the flour and salt, process it with your hands for just 1 minutes.
  3. Tip the really not perfect ball out onto a clean work surface and knead until you’ve process all the flour. Place the dough into an oiled bowl, and leave in the fridge to rest for 1 hour.
  4. When the dough is in the fridge for 30 minutes, take the frozen butter and grate onto a piece of plastic wrap.
  5. Disperse the butter and flatten into a rectangle. Fold up in the cling film and pat together well. Refrigerate for another 30 minutes.
  6. Once the butter chilled for 25 minutes, tip the cooled dough out onto a lightly floured work surface and roll into a rectangle.
  7. Unwrap the chilled butter block and place into the centre of the dough. Fold the dough into thirds over the butter. Seal all the edges by pinching the dough together.
  8. Roll the dough into a rectangle.
  9. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour.
  10. Remove the dough from the fridge, unwrap and complete 1 turn. Re-wrap in the cling film, refrigerate for 1 hour.
  11. Repeat step 10, two more times.
  12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze it up.
  1. Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a rectangle.
  2. Place a heaping tablespoon of the peanut butter filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used. Cover the baking sheets and place for 30 minutes to 1 hour.
  1. Preheat the oven to 400 degrees F.
  2. Bake the croissants for 15 to 25 minutes. Cool completely before frosting.
  3. While the pop-tarts cool make the frosting. In a bowl beating all ingredients together until light and fluffy. Then stir in the powdered sugar.  If your frosting seems too thick, add water to thin or the other way around.
  4. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes and then if desired drizzle with warmed peanut butter and sprinkle with baked rawnola. Place on a baking sheet and allow the tart to harden

2 Gedanken zu “pop tart croissants with peanut butter filling

  1. Hello, I have a few questions 🙂
    1. What do you mean by dispersing the grated butter then forming it into a rectangle?
    2. Should the dough be cooled for as long as you mentioned, cooling it for 4 hours while unwrapping and turning every hour, then cooling it for another 8-12 hours, or can it be just chilled for a couple of hours? Does it make a difference?
    Thanks! 🙂

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    • Hey Melly:)
      1. hm I really don’t know how to describe it in an other way, as you just have to grate the butter and form it afterwards into an rectangle.
      2. Yes, yes, yes thats the most important part, if you don’t have enough time just make sure to unwrapping it 2 or 3 times. But if you skip this part the buttery layer will not arise!
      I really hope this could help you a little bit:)

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