Three Ways with Croissants

10 minutes Serves 8


  • 8 large croissants
  • 20 g strawberries
  • 20 g raspberries
  • 20 g blueberries
  • 150 g whipped cream
  • Icing sugar, to serve
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In a bowl, gently fold berries into whipped cream. Slice each croissant approximately two-thirds of the way through and carefully spoon berry cream filling into each croissant. Garnish with extra berries and dust with icing sugar.

Smoked Chicken, Brie and Pesto Croissants


8 large croissants

1 cup basil pesto

200g smoked chicken, sliced

250g brie, sliced

Slice croissants in half lengthwise. Spread 2 Tbsp of pesto on the base of each

croissant. Place a couple of slices of smoked chicken on the pesto, then a couple of slices of brie on top of the chicken, and serve.

Smoked Salmon and Lime Croissants


8 large croissants

450g – 500g smoked salmon

¼ Tbsp minced garlic

1 Tbsp horseradish (optional)

1 Tbsp lime juice

250g cream cheese

8 lettuce leaves

Slice smoked salmon in to desired shape and size. In a hand blender, blend together garlic, horseradish, lime juice and cream cheese. Add half of the smoked salmon and roughly mix together. Slice each croissant approximately two thirds of the way through. Insert one lettuce leaf and remaining slices of salmon in to each croissant. Spoon the cream cheese mixture on top of the salmon slices and serve.

Tip: Try warming croissants in the oven before slicing and fi lling them.

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