I’ve always loved the combination of salty feta and briny olives. It reminds me of simple, delicious Mediterranean flavors.
This recipe takes that classic pairing and puts it inside flaky, buttery croissants. Perfect for a brunch, a light lunch, or even a sophisticated appetizer.
What I really enjoy about these is that they seem fancy, but they’re actually surprisingly easy to make.
Recipe Overview: Feta and Olive Croissant
These little pastries are basically savory turnovers, using pre-made croissant dough as a shortcut. We’re filling them with a delicious mixture of crumbled feta cheese, chopped Kalamata olives, a touch of fresh herbs, and a little bit of cream cheese to bind everything together.
The result is a warm, flaky croissant with a burst of salty, tangy, and slightly creamy filling. They’re incredibly satisfying and pair perfectly with a fresh salad or a cup of coffee.
These are great for a weekend brunch, a potluck, or even a light lunch during the week. They also make wonderful appetizers for parties. You can even assemble them ahead of time and bake them just before serving, which makes them super convenient.
You can make this anytime of the year, but I especially love it in spring time, with a warm cup of coffee, or tea.
Detailed Ingredients for Feta and Olive Croissant
Here’s what you’ll need to gather:
- 1 package (8 ounces) refrigerated crescent roll dough: This is our convenient shortcut. You can find this in the refrigerated section of most grocery stores. Make sure that you buy the original, and not the flavored ones.
- 4 ounces feta cheese, crumbled: I recommend using a block of feta in brine, rather than pre-crumbled feta, as it tends to have better flavor and texture. But, if pre-crumbled is all you can find, that will work too.
- 1/2 cup Kalamata olives, pitted and chopped: Kalamata olives have a rich, fruity flavor that works beautifully here. You can use other types of olives, like green olives, but the flavor will be slightly different.
- 2 tablespoons cream cheese, softened: This helps bind the filling together and adds a touch of creaminess. Make sure it’s softened so it mixes in easily.
- 1 tablespoon fresh parsley, chopped: Fresh herbs brighten up the filling. You could also use fresh dill or oregano.
- 1/2 teaspoon dried oregano: A little dried oregano adds an extra layer of flavor.
- 1/4 teaspoon black pepper: Just a pinch to enhance the other flavors.
- 1 egg, lightly beaten: this will be the egg wash.
Optional additions:
- A pinch of red pepper flakes, if you want a touch of heat.
Step-by-Step Instructions: Making the Feta and Olive Croissant
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking and makes cleanup much easier.
- Make the Filling: In a medium bowl, combine the crumbled feta cheese, chopped Kalamata olives, softened cream cheese, chopped fresh parsley, dried oregano, and black pepper.
- Mix it Well: Use a fork to mix everything together until it’s well combined. You want the cream cheese to be evenly distributed throughout the feta and olives.
- Unroll the Dough: Carefully unroll the crescent roll dough on a lightly floured surface. Separate the dough into the pre-cut triangles.
- Adding egg wash (optional): Before filling the dough with the feta and olive mixture, you can brush the edges of the dough with egg wash, this will help sealing them much better.
- Fill the Croissants: Place about a tablespoon of the feta and olive mixture onto the wider end of each dough triangle.
- Roll Them Up: Starting at the wide end, gently roll up each triangle towards the point.
- Shape into Crescents: Curve the ends inward slightly to create a crescent shape.
- Egg Wash: Place the rolled croissants onto the prepared baking sheet. Brush the tops of each croissant with the lightly beaten egg. This gives them a beautiful golden-brown color and a slightly glossy finish.
- Bake: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – ovens can vary, so you might need to adjust the baking time slightly.
- Cool slightly: Once they are golden brown, get them out from the oven and let it cool for a few minutes.
Variations & Tips for the Best Feta and Olive Croissant
- Add some greens: A handful of chopped spinach or arugula added to the filling would be delicious.
- Spice it up: A pinch of red pepper flakes will add a little kick.
- Make Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. Then, just bake them as directed when you’re ready.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: To reheat, you can pop them back in the oven at 350°F (175°C) for a few minutes, or even microwave them for 20-30 seconds (though they’ll be softer in the microwave).
- Serving Suggestions: Serve these warm as part of a brunch spread, with a side salad for lunch, or as an appetizer with other dips and spreads.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 27-30 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, medium bowl, fork.
Feta and Olive Croissant
Flaky, buttery croissants filled with a burst of salty, tangy, and slightly creamy feta and olive mixture. Perfect for brunch, lunch, or appetizers.
Ingredients
- 1 package 8 ounces refrigerated crescent roll dough
- 4 ounces feta cheese crumbled
- 1/2 cup Kalamata olives pitted and chopped
- 2 tablespoons cream cheese softened
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 egg lightly beaten
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine feta cheese, Kalamata olives, cream cheese, fresh parsley, dried oregano, and black pepper. Mix well.
- Unroll crescent roll dough and separate into triangles.
- Optionally brush the edges of the dough with egg wash.
- Place about a tablespoon of feta mixture onto the wider end of each dough triangle.
- Roll up each triangle from the wide end to the point and shape into crescents.
- Place croissants on the baking sheet and brush tops with beaten egg.
- Bake for 12-15 minutes, or until golden brown and puffed up.
- Cool slightly before serving.