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Freshly baked Argentine dulce de leche croissant
Irresistible croissants filled with thick, sweet Argentine caramel.

Argentine Dulce de Leche Croissant

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The king of French pastries, the croissant, meets South America's favourite, milk caramel. The secret lies in the 'puff pastry' technique: alternating layers of dough and butter, which rise due to the steam released from the butter during baking, creating the characteristic airy structure. The silky sweetness of dulce de leche forms a perfect contrast with the buttery, slightly salty dough.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 4 hrs 8 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Argentine / French Fusion

Ingredients

Equipment Needed

  • Rolling pin
  • Baking parchment
  • Brush (for glazing)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the sugar into the warm milk, then crumble in the yeast. Let stand for 10 minutes until it starts to foam.

Tip: Yeast fungi feed on sugar and are active in warmth; 'frothing' indicates they are alive.
2 ✓

Sift the flour into a bowl, mix in the salt. Add the soft butter (50g) and the yeasty milk. Knead together, then knead for 10 minutes.

Tip: Salt should not come into direct contact with the yeast at the start, as it can inhibit its function (dehydrates the fungi).
3 ✓

Form a ball with the dough, cover, and prove for 1 hour until doubled in size.

Tip: During proving, the gluten network stretches from the gas bubbles produced.
4 ✓

Roll out the dough into a rectangle. Flatten the cold butter (200g) between two sheets of baking parchment into a thinner rectangle, then place in the centre of the dough.

Tip: The butter and dough should be of similar consistency (cold but pliable) so they don't crack.
5 ✓

Fold the edges of the dough over the butter (like an envelope) to cover completely. Roll out carefully lengthwise, then fold in three (single turn).

Tip: This is the first layering. It is important that the butter does not leak out.
6 ✓

Wrap the dough and put in the fridge to rest for 30 minutes.

Tip: Chilling hardens the butter again so it won't melt into the dough during the next roll, but forms a separate layer.
7 ✓

Repeat the rolling and folding twice more, with 30 minutes chilling between each round.

Tip: With this method, you achieve hundreds of thin butter layers (lamination).
8 ✓

After the final roll, cut triangles from the dough (approx. 5 mm thick). Place a teaspoon of dulce de leche on the wide end.

Tip: The filling shouldn't be too runny, as it leaks during baking.
9 ✓

Roll up the croissants from the wide end towards the tip. Place on a baking tray lined with parchment.

Tip: It's worth tucking the tip under the croissant so it doesn't open up during baking.
10 ✓

Cover and prove for another 30 minutes in a warm place.

Tip: Be careful with the heat here: if it is too warm, the butter layers will melt before baking, ruining the flaky structure.
11 ✓

Brush with beaten egg and bake at 190°C (170°C Fan) for 15-18 minutes until deep golden brown.

Tip: The egg white forms a shiny layer, and the yolk adds colour (Maillard reaction).
12 ✓

Let cool on a wire rack, dust with icing sugar before serving.

Tip: If you cut it while hot, the steam cannot escape, and the inside may remain doughy.

Recipe FAQ

The filling leaked out. Why?
You put too much filling in, or didn't roll it tightly enough. Dulce de leche becomes liquid when heated.
Why wasn't it flaky?
The butter probably melted in the dough while rolling. Cold butter and resting are key.

Ingredients

  • 500 g Plain flour (or Strong white bread flour)
  • 25 g Fresh yeast
  • 50 g Granulated sugar
  • 10 g Salt
  • 250 ml Warm milk
  • 5 g Butter (for the dough, soft)
  • 200 g Butter (for lamination, cold block)
  • 1 Egg (for glazing)
  • 150 g Dulce de leche
  • 20 g Icing sugar