Mini Sourdough Croissant Sandwiches

Name: Mini Sourdough Croissant Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 sandwiches
Ingredients: 3 cups all-purpose flour; 1 cup sourdough starter, fed; 1/4 cup sugar; 1 teaspoon salt; 1 cup cold unsalted butter, cubed; 1 cup milk, warm; 8 oz cream cheese, softened; 4 oz smoked salmon, sliced; 1 cup fresh berries (strawberries, blueberries); 1/2 cup whipped cream; Fresh herbs (like dill or chives), for garnish

Highlighted under: Clean & Simple Meals

I absolutely love making Mini Sourdough Croissant Sandwiches because they are a delightful twist on brunch favorites. The combination of flaky, buttery croissant with the tangy flavor of sourdough elevates any filling, whether savory or sweet. We often fill them with cream cheese and smoked salmon for a savory option, or with fresh berries and whipped cream for a sweet treat. They’re not just tasty, but also a fun way to impress friends and family at any gathering!

Created by

Tom

Last updated on 2026-01-25T17:57:27.986Z

Making Mini Sourdough Croissant Sandwiches has become a cherished tradition in my kitchen. I remember the first time I tried this recipe; the buttery layers of the croissants mingled beautifully with the tang of the sourdough. It sparked something special, prompting me to experiment with fillings and toppings that would enhance the flavors. One tip I picked up is to let the dough rest properly; this is crucial for developing that unique sourdough flavor.

Every time I bake these, I'm reminded of the simplicity and pleasure of homemade food. Pairing the sandwiches with a fresh side salad or a bowl of fruit makes it a complete meal. I love serving these at brunches because they’re easy to hold and enjoy, making them the perfect finger food for any celebration!

Why You'll Love These Mini Sourdough Croissant Sandwiches
Flaky layers that melt in your mouth
Perfect balance of tangy and buttery flavors
Versatile fillings for any occasion

Mastering the Croissant Dough

The key to achieving the perfect flaky texture in your Mini Sourdough Croissant Sandwiches lies in the croissant dough. Using cold unsalted butter is crucial, as it allows for distinct layers to form during baking. When mixing the butter into the flour, be careful not to overwork the dough; you want to keep some chunks of butter intact for the best puff. Allowing the dough to rest for 30 minutes is essential, as it relaxes the gluten and makes rolling out easier.

A common challenge is rolling out the dough evenly. Use a light dusting of flour on your surface and rolling pin to prevent sticking, but be cautious—too much flour can affect the dough's texture. When rolling it out into a rectangle, aim for a thickness of about 1/4 inch. This ensures that the layers will create that sought-after flakiness without tearing the dough.

Filling Variations and Tips

While cream cheese and smoked salmon are classic fillings, don't hesitate to experiment with seasonal ingredients. For a vegetarian option, consider using herbed goat cheese and roasted red peppers. If you’re feeling adventurous, try a sweet filling of almond butter and sliced bananas for a breakfast twist. Just remember, when using wetter fillings like whipped cream, be sure to drain any excess liquid to avoid soggy croissants.

When assembling the sandwiches, the order of layering matters! Start with a generous spread of cream cheese to create a barrier against moisture, especially for savory fillings. For sweetness, layering fresh berries with whipped cream not only enhances flavors but also adds a lovely visual appeal. I recommend garnishing with fresh herbs to elevate the overall experience both visually and in flavor.

Ingredients

Gather the following ingredients for your Mini Sourdough Croissant Sandwiches:

For the Croissant Dough

3 cups all-purpose flour
1 cup sourdough starter, fed
1/4 cup sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
1 cup milk, warm

For the Fillings

8 oz cream cheese, softened
4 oz smoked salmon, sliced
1 cup fresh berries (strawberries, blueberries)
1/2 cup whipped cream
Fresh herbs (like dill or chives), for garnish

Feel free to experiment with different fillings based on your preferences. Enjoy!

Instructions

Follow these steps to create your Mini Sourdough Croissant Sandwiches:

Prepare the Croissant Dough

In a bowl, mix the all-purpose flour, sourdough starter, sugar, and salt. Gradually add warm milk and mix until a dough forms. Fold in the cold butter pieces until combined. Knead gently and let it rest for 30 minutes.

Shape the Croissants

Roll out the dough into a rectangle on a floured surface, then fold it into thirds. Roll it out again and repeat the folding process two more times. Cut into triangles and roll them into croissant shapes.

Bake the Croissants

Place the croissants on a baking tray lined with parchment paper. Cover and let rise for 1 hour. Preheat the oven to 375°F (190°C) and bake for 15 minutes or until golden brown.

Assemble the Sandwiches

Once the croissants are cooled, slice them open. Spread cream cheese on one side and layer with smoked salmon or fresh berries topped with whipped cream. Garnish with herbs and close the sandwich.

Enjoy these delicious sandwiches warm or cold, perfect for any meal!

Pro Tips

To make the assembly quicker, prepare the fillings in advance and keep them chilled. This way, you can whip up these sandwiches in no time during brunch gatherings.

Storage and Make-Ahead Options

If you're preparing for a get-together, the croissant dough can be made a day in advance. After shaping, wrap the croissants tightly in plastic wrap and refrigerate. Allow them to sit at room temperature for about 30 minutes before baking; this helps revive the yeast activity and ensures they rise properly in the oven. Baked croissants can also be stored in an airtight container for up to 2 days. Reheat them briefly in a warm oven to regain their flakiness.

For longer storage, consider freezing unbaked croissants. After shaping, place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag. When you're ready to bake, place the frozen croissants directly on a baking tray, cover, and let them rise at room temperature for 2-3 hours before baking as directed.

Troubleshooting Tips

If your croissants don't rise as expected, the culprit is often the dough temperature. Ensure your butter remains cold, as room temperature butter can lead to greasy, flat croissants. Additionally, make sure your sourdough starter is active and bubbly. An inactive starter can impact the rise, so a little feeding in advance can do wonders.

Another common issue is uneven baking. Position your oven rack in the center and ensure your baking tray isn’t overcrowded, as this can result in uneven heat distribution. Keeping an eye on them as they bake is key—look for a golden-brown color with puffed layers to signal they’re ready to be taken out.

Questions About Recipes

→ Can I use store-bought croissants?

Yes, store-bought croissants can save time, but they lack that homemade touch.

→ What can I substitute for sourdough starter?

You can use plain yogurt or buttermilk but keep in mind the flavor will differ slightly.

→ How do I store leftover sandwiches?

Place them in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

→ Can I freeze the croissants?

Yes, freeze the shaped but unbaked croissants. Bake them straight from the freezer, adding a few extra minutes to the baking time.