Tender Italian Garlic Croissants brushed with herb butter bake evenly and stay soft, working well for breakfast or sliced and filled for an easy start to the day.
I’m sharing how to make Italian Garlic Croissants, another take on the Savoury Italian Croissants I shared with you some time ago.
Italian croissants, also known as cornetti, can be either sweet or savoury and are much easier to make than their French cousins, as they don’t require a beurrage. The result is softer and more brioche-like than the flaky Croissants au beurre you eat in France.
They can be served plain or used as sandwich bread, and they freeze very well, too, making them ideal for preparing ahead. Enjoy!
Reasons to Make Homemade Croissants
- Freezes well and keeps a soft crumb and gentle flavour, so future meals still feel enjoyable and freshly baked.
- Light crumb keeps them pleasant to eat from the first bite to the last without feeling heavy or dry.
- Easy to portion and pass around at the table, so sharing feels simple and relaxed during meals.
Key Ingredients for These Garlic Croissants
Garlic
Gives the croissants their savoury taste once baked. Fresh garlic cloves work best; mincing them finely helps the flavour soften in the oven and spread evenly.
Salted Butter
Adds richness and helps the garlic and herbs coat the croissants as they bake. Salted butter gives a good balance. If using unsalted butter, add a small pinch of salt to the butter mixture.
Plain Yoghurt
Keeps the dough soft and slightly tender after baking. Use plain, full-fat yoghurt; very thick yoghurt can be loosened with a small splash of milk if needed.
Find the complete list with measurements in the recipe card below.
How to Make Italian Garlic Croissants
Step 1: Mix the yeast with the sugar and lukewarm milk, then set it aside to activate.
Step 2: Once frothy, transfer the yeast mixture to the bowl of an electric mixer fitted with a hook attachment. Add the flour, yoghurt, egg, and salt, and mix to combine.
Step 3: Knead for about 20 minutes, until the dough is smooth and very elastic.
Step 4: Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
Step 5: Roll the dough into a circle, almost as if you were making pizza.
Step 6: Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving 5 cm – 2 inches of space between them.
Step 7: Let the croissants rise for 1 hour at room temperature. Loosely cover them with cling wrap to prevent the surface from drying out.
Step 8: Meanwhile, melt the butter and combine it with the garlic, oregano, and parsley.
Step 9: Once the croissants have risen, gently brush them with the garlic and herb butter.
Step 10: Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.
Step 11: Allow them to cool slightly, then serve plain or use as sandwich bread.
Frequently Asked Questions
Parsley can be replaced with thyme, rosemary, or a mixed Italian herb blend. Use a light hand, especially with stronger herbs, so the flavour stays balanced and doesn’t take over the croissants.
Yes. Greek yoghurt is thicker, so thinning it with a small spoonful of milk helps keep the dough soft and workable, making it easier to knead and shape without feeling tight.
Finely grated hard cheeses such as Parmigiano Reggiano or Pecorino Romano work well. They can be mixed into the garlic butter or lightly sprinkled on top before baking to add savoury depth.
Serve them alongside soups, salads, or light mains as a bread option. They pair well with vegetable soups, fresh greens, or simple dishes where you want something soft and savoury on the side.
Yes. Simply leave out the garlic and brush the croissants with plain butter or herb butter instead. This gives a mild savoury flavour while keeping the soft texture and shape the same.
Extra Help from the Kitchen
Check Dough Softness – Aim for a soft, slightly tacky dough after kneading. If it feels firm, add 1–2 teaspoons of milk and knead again to improve the final texture.
Rest Before Rolling – Let the dough sit for 5 minutes after rolling it out. This relaxes the gluten and makes shaping the croissants easier and more even.
Balance the Garlic Butter – Mix the garlic into warm, not hot, butter so it blends smoothly without cooking the garlic before baking.
Brush in Two Stages – Use half the garlic butter before baking and the rest as soon as the croissants come out of the oven for better flavour distribution.
Watch Colour, Not Just Time – Look for an even light-golden colour rather than relying only on baking time, as ovens vary and overbaking can dry them out.
Variations and Twists
Cheesy Garlic Butter Croissants – Brush the shaped croissants with garlic and herb butter mixed with a small amount of finely grated Parmigiano Reggiano before baking for a lightly savoury crust.
Italian Herb and Parmesan Crescent Rolls – Mix extra dried Italian herbs and finely grated Parmigiano Reggiano into the garlic butter before brushing to deepen the savoury flavour on the surface.
Garlic Butter and Herb Twists – Gently twist the dough as you roll each croissant and brush with garlic butter so the herbs settle between the layers during baking.
Parmesan and Herb Topping Sprinkle – Sprinkle a light layer of finely grated Parmigiano Reggiano and dried oregano over the croissants after brushing with butter to add surface flavour and colour.
Garlic-Infused Butter Soak – Warm the butter briefly with garlic and herbs before brushing so the flavour infuses evenly and coats the croissants more thoroughly.
Storage and Shelf Life
Store the Italian savoury croissants in an airtight container at room temperature for up to 2 days once fully cooled. For longer storage, place them in freezer bags or airtight containers and freeze for up to 2 months.
Thaw at room temperature, then reheat in a 170°C – 340°F oven for a few minutes until warmed through. Avoid reheating in the microwave, as it softens the crust and affects the texture.
More Freshly Baked Bread Ideas
Italian Garlic Croissants Recipe
Tender Italian Garlic Croissants brushed with herb butter bake evenly and stay soft, working well for breakfast or sliced and filled for an easy start to the day.
Ingredients
- 400 g – 3 ¼ cups all-purpose flour
- 7 g – 2 tsp active dry yeast
- 200 ml – ¾ cup + 2 tsp milk – lukewarm
- 125 g – ½ cup plain yoghurt
- 1 egg
- ½ tsp salt
- 1 tsp sugar
- 4 cloves garlic – minced (I used a garlic press)
- 55 g – 4 tbsp salted butter – melted
- 1 tsp dried oregano
- 1 tsp dried parsley OR 1 tbsp fresh chopped Italian parsley
Instructions
-
Mix the yeast with the sugar and lukewarm milk, then set it aside to activate.
-
Once frothy, transfer the yeast mixture to the bowl of an electric mixer fitted with a hook attachment. Add the flour, yoghurt, egg, and salt, and mix to combine.
-
Knead for about 20 minutes, until the dough is smooth and very elastic.
-
Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
-
Roll the dough into a circle, almost as if you were making pizza.
-
Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving 5 cm – 2 inches of space between them.
-
Let the croissants rise for 1 hour at room temperature. Loosely cover them with cling wrap to prevent the surface from drying out.
-
Meanwhile, melt the butter and combine it with the garlic, oregano, and parsley.
-
Once the croissants have risen, gently brush them with the garlic and herb butter.
-
Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.
-
Allow them to cool slightly, then serve plain or use as sandwich bread.
Leave a Reply