Smoked Turkey Croissant
Smoked Turkey Breast, Mission Figs, Cream Cheese, Goat Cheese, Basil, Everything Bagel Seasoning
Baker Omar Pereney of Love Croissants | Houston, TX
Yield: 35 croissants
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
Dough:
43 grams kosher salt
255 grams granulated sugar
1.487kilograms all-purpose flour
637grams high-gluten flour
85 grams yeast
150 grams unsalted butter
Filling:
2¼ pounds cream cheese
12 ounces goat cheese
7½ black Mission figs, chopped
3 ounces chopped basil
12.8 grams kosher salt
18.8 grams ground black pepper
3½ pounds sliced smoked turkey breast
Croissants:
1 kilograms butter sheet
To Assemble and Serve:
Egg wash
Everything bagel seasoning
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add 956 grams water, salt, sugar, flours, and yeast. Mix until combined. Increase speed and mix until gluten is activated. With the machine running, add butter. Continue mixing until dough is smooth and elastic. Transfer dough to a floured work surface. Shape into a 36-centimeter by 25-centimeter rectangle. Tightly wrap in plastic wrap and freeze overnight.
For the Filling:
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and goat cheese. Mix until light and fluffy. Add figs and basil. Mix to combine. Season with salt and pepper. Transfer to an airtight container and refrigerate until chilled. On a work surface, lay out one 2-ounce slice turkey. Spread 1 ounce goat cheese mixture over top. Roll into a log. Repeat with remaining turkey slices. Transfer to a sheet tray and cover with plastic wrap. Refrigerate.
For the Croissants:
Using a sheeter, roll out butter into a 25-centimeter by 18-centimeter rectangle that is 10-millimeters thick. Set aside. On a floured work surface, lay out Dough. Place butter sheet in the center. Lock in butter sheet, then roll Dough into a rectangle. Letter fold, then refrigerate until chilled. Return Dough to a work surface. Repeat letter fold. Refrigerate until chilled. Repeat process 2 additional times. Wrap laminated Dough in plastic wrap and freeze 4 hours. Once chilled, roll out to desired thickness and shape into desired croissant size. Place 1 Filling roll in the center of each rectangle. Wrap Dough around Filling and seal edges. Cover and let proof 2 hours at room temperature.
To Assemble and Serve:
Heat oven to 350°F. On a work surface, brush Corissants with egg wash. Top with desired amount everything bagel seasoning. Transfer to a parchment paper-lined sheet tray. Bake 10 minutes. Rotate tray, then bake additional 5 minutes.
