Imagine biting into a warm, flaky croissant filled with a savory blend of tender chicken, creamy rice, and vibrant broccoli, all enveloped in a luscious cheese sauce. This is no ordinary pastry—it is a Russian-inspired appetizer that doubles as a hearty snack or picnic favorite. Made from store-bought puff pastry and a simple yet addictive cheese filling, these Savory Croissants in Cheese Sauce (or zakusochnye rogaliki v syrnoi zalivke) are proof that comfort food can be both elegant and effortless. Serve them warm from the oven or at room temperature—they are delicious either way.
About the Recipe
Hailing from the rich tradition of Russian zakuski (appetizers), these croissants offer a savory twist on the classic sweet pastry. The filling combines boiled chicken, rice, broccoli, and cream cheese, seasoned with aromatic spices. A creamy cheese sauce poured over the croissants during baking transforms them into a decadent, one-dish meal. The technique of proofing the puff pastry at a low temperature before baking ensures an exceptionally light, airy texture. For those new to working with puff pastry, this recipe is remarkably forgiving—perfect for both weeknight dinners and special gatherings. If you enjoy exploring international baking traditions, this savory creation will quickly become a staple.
Ingredients
- 500 g store-bought puff pastry (thawed)
- 1 large chicken breast (about 200 g)
- 150 g broccoli florets
- 100 g long-grain rice
- 1 medium onion
- 2 cloves garlic
- 100 g cream cheese (e.g., Philadelphia or processed cheese)
- 1 Tbsp vegetable oil for sautéing
- Salt, black pepper, chicken seasoning to taste
- 2 Tbsp liquid sour cream (10% fat) for brushing
For the cheese sauce:
- 200 ml chicken broth (from boiling the breast)
- 1 Tbsp cornstarch
- 200 ml milk
- 1 Tbsp butter
- 1 Tbsp tomato paste
- 100 g cream cheese
- 2 Tbsp sour cream
- 1 tsp dry seasoning mix (e.g., Italian herbs)
- Sugar, salt, pepper to taste
Step-by-Step Instructions
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Prepare the filling. Boil the chicken breast in salted water with a bay leaf and peppercorns until fully cooked. Cool the meat, then shred or dice finely. Blanch the broccoli in boiling water for 3 minutes, then shock in ice water. Drain and chop finely. Cook the rice until tender.
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Sauté aromatics. Peel and finely chop the onion and garlic. Heat the vegetable oil in a skillet and cook until translucent.
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Combine filling. In a large bowl, mix the cooked rice, cream cheese, shredded chicken, chopped broccoli, and sautéed onion-garlic mixture. Season with chicken seasoning, salt, and pepper. Stir until well combined.
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Divide filling. Portion the filling into 12 equal parts (about 40 g each).
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Roll out pastry. On a lightly floured surface, roll each sheet of thawed puff pastry until it doubles in length (about 30 cm x 25 cm).
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Cut triangles. Using a sharp knife or pizza cutter, cut the pastry into long triangles (about 12 per sheet).
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Fill and shape. Place one portion of filling at the wide end of each triangle. Roll tightly toward the tip to form a crescent.
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Shape and prepare tray. Roll up each triangle into a croissant shape. Line a baking tray with parchment paper and brush with a little vegetable oil.
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Proof and first bake. Place the croissants on the prepared tray, leaving space between them. Brush with liquid sour cream (10% fat). Place in a cold oven, then set to 40°C (103°F) and let rise for 15 minutes. Then increase temperature to 200–220°C (390–430°F) and bake for 10 minutes.
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Start the sauce. While the croissants bake, mix the cooled chicken broth with cornstarch until smooth.
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Cook sauce base. In a saucepan, melt butter in warm milk. Slowly pour in the broth-starch mixture, whisking constantly. Cook over low heat until slightly thickened.
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Finish the sauce. Stir in tomato paste, cream cheese, sour cream, dry seasoning, a pinch of sugar, salt, and pepper. Continue cooking until the sauce reaches the consistency of pancake batter.
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Pour sauce and finish baking. After the initial 10-minute bake, remove the tray from the oven. Quickly pour the warm cheese sauce evenly over the croissants. Return to the oven and bake at 200–220°C for another 20 minutes, or until the sauce is bubbly and the crust is golden brown.
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Serve. Let the croissants rest for 5 minutes before serving. They are delicious warm or at room temperature. Garnish with fresh herbs if desired.
Tips for Perfect Croissants
For the flakiest result, ensure your puff pastry is thoroughly thawed but still cold. If you have an air fryer, you can finish the croissants in it for an extra-crisp exterior—just reduce the baking time to 10–12 minutes after adding the sauce. When making the sauce, use a non-toxic immersion blender to blend the cream cheese smoothly. A powerful food processor can also help chop the broccoli and chicken uniformly. If the croissants brown too quickly, cover loosely with foil during the final 10 minutes of baking.
Variations to Try
Feel free to swap the chicken for smoked salmon or sautéed mushrooms for a vegetarian version. Replace the broccoli with spinach or asparagus. For a spicier kick, add a dash of chili flakes or smoked paprika to the filling. The cheese sauce can be made with high-quality castor oil instead of butter for a dairy-free option (though the flavor will change). Serve these croissants with a side of chocolate-covered raisins for a sweet-and-savory contrast at brunch.
Frequently Asked Questions
Can I use homemade puff pastry?
Absolutely. Homemade puff pastry will yield an even flakier texture. However, for convenience, high-quality store-bought frozen pastry (like Dufour) works beautifully. If using homemade, ensure it has enough butter layers—a planetary mixer can help you make the dough quickly.
Can I freeze these croissants?
Yes, but freeze them before adding the sauce. Assemble the croissants, place on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. When ready, thaw in the refrigerator overnight, then proof and bake as directed. Add the sauce just before the final bake. For storing leftovers, use a steam canner to preserve the sauce separately if you plan to keep it for more than a few days.
What if I don't have cream cheese for the filling?
You can substitute ricotta or cottage cheese (blended smooth). For the sauce, use a processed cheese like Velveeta or a homemade organic vodka-spiked fondue for a unique twist. The starch in the sauce helps stabilize it, so any melty cheese works.
How can I make the sauce thicker?
If the sauce is too thin, whisk in an additional teaspoon of cornstarch mixed with a tablespoon of cold water. Let it simmer for an additional minute. Alternatively, you can use a microwave pressure cooker to quickly thicken the sauce without scorching.
Can I prepare the filling a day ahead?
Definitely. Store the cooked filling in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before assembling. This also allows the flavors to meld. When reheating the final dish, a commercial countertop convection oven will restore the crispness perfectly.
What other dishes pair well with these croissants?
Serve alongside a crisp green salad with a tangy vinaigrette, or a bowl of borscht. For a complete meal, add a side of steamed vegetables and a glass of sweet high-alcohol wine to complement the savory cheese sauce. Alternatively, enjoy as a hearty snack with pickles and rye bread.
