📝 About This Recipe
This modern Levantine twist on the classic French viennoiserie marries the buttery, shatteringly crisp layers of a croissant with the earthy, herbaceous punch of traditional Lebanese za’atar. Each bite offers a sophisticated balance of savory sumac and toasted sesame, elevated by a hidden pocket of creamy, tangy labneh. It is a stunning example of 'Mouajjanat' artistry, reimagined for the contemporary breakfast table.
🥗 Ingredients
Détrempe (Dough Base)
- 500 grams Bread Flour (high protein for better structure)
- 60 grams Granulated Sugar
- 10 grams Instant Yeast
- 140 ml Whole Milk (cold)
- 140 ml Water (cold)
- 50 grams Unsalted Butter (softened)
- 10 grams Sea Salt
Butter Block (Beurrage)
- 250 grams European-Style Butter (at least 82% fat content)
The Levantine Filling & Topping
- 1/2 cup Lebanese Za'atar Blend (ensure it contains wild thyme and sumac)
- 1/3 cup Extra Virgin Olive Oil (first cold pressed)
- 150 grams Labneh (strained yogurt, very thick)
- 1 Egg (beaten with a splash of milk for egg wash)
- 1 teaspoon Nigella Seeds (for garnish)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, salt, milk, water, and the 50g of softened butter. Mix on low speed for 4 minutes, then medium for 3 minutes until a smooth, elastic dough forms.
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2
Flatten the dough into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours (or ideally overnight) to relax the gluten.
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3
Place the 250g of cold butter between two sheets of parchment paper. Pound with a rolling pin into a 20x20cm square. Chill until firm but pliable.
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4
Roll the chilled dough into a 20x40cm rectangle. Place the butter block in the center and fold the dough flaps over it to meet in the middle, sealing the butter inside.
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5
Perform the first 'Single Turn': Roll the dough into a long rectangle, then fold it like a letter (one-third over the center, then the other third over that). Wrap and chill for 30 minutes.
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6
Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn to maintain the distinct layers of butter and dough.
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7
Mix the za'atar and olive oil in a small bowl until it forms a spreadable paste. Set aside.
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8
Roll the final dough out to a thickness of 4mm. Cut into long, skinny triangles (approx. 10cm base x 25cm height).
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9
At the wide base of each triangle, place a small teaspoon of labneh and a teaspoon of the za'atar-oil mixture.
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10
Gently roll the dough from the base to the tip, ensuring the filling is tucked in. Place on a baking sheet lined with parchment, tip-side down.
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11
Proof the croissants in a draft-free spot (around 24-26°C) for 2 hours until they have doubled in size and wobble slightly when the tray is shaken.
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12
Preheat your oven to 200°C (390°F). Lightly brush the croissants with the egg wash and sprinkle with a pinch of dry za'atar and nigella seeds.
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13
Bake for 10 minutes, then lower the temperature to 180°C (350°F) and bake for another 12-15 minutes until deep golden brown and crisp.
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14
Cool on a wire rack for at least 15 minutes before serving to allow the internal structure to set.
💡 Chef's Tips
Always use high-quality European butter; the lower water content is essential for those distinct, flaky layers. If the dough feels too springy or resists rolling, put it back in the fridge for 15 minutes to let the gluten relax. Avoid proofing in a place that is too hot, or the butter will melt out of the layers before the dough rises. For the most authentic flavor, look for 'Aleppo' or 'Lebanese' za'atar which has a higher ratio of hyssop and sumac. If your labneh is too watery, strain it through cheesecloth for 2 hours before using to prevent a soggy croissant center.
🍽️ Serving Suggestions
Serve warm alongside a glass of hot Lebanese Mint Tea (Chai bi Na'na). Pair with a side of sliced Persian cucumbers, heirloom tomatoes, and fresh mint leaves. Enjoy with a dollop of extra labneh and a drizzle of honey for a sweet-and-savory contrast. Serve as part of a traditional 'Mezza' breakfast spread with olives and halloumi cheese. Accompanied by a strong cup of Lebanese white coffee (hot water with orange blossom water).