Easter is just around the corner, and I’ve got the perfect treat to brighten up your celebration: Easter Egg Croissants!
These aren’t your average pastries.
They’re flaky, buttery, and filled with a delightful surprise that makes them perfect for a spring brunch or a special Easter morning breakfast.
Plus, they’re incredibly fun to make.
Recipe Overview: Easter Egg Croissant
These Easter Egg Croissants are essentially crescent rolls shaped around colorful, hard-boiled eggs. The dough bakes to a golden brown, creating a beautiful contrast with the hidden, vibrant egg inside.
They’re delicious on their own, but you can also serve them with a side of fresh fruit or a dollop of whipped cream for an extra touch of sweetness. They are simple to make, and the pop of color is super.
Imagine the smiles when your family and friends discover the hidden gem inside each warm, flaky croissant. I love that kids and grown-ups get a real joy.
These can be made in little to no time.
They are perfect for Easter day.
Detailed Ingredients for Easter Egg Croissant
Here’s everything you’ll need to make these delightful treats:
- Refrigerated Crescent Roll Dough: 1 can (8 ounces) of regular-sized crescent roll dough. You can find this in the refrigerated section of most grocery stores. The brand doesn’t really matter.
- Hard-Boiled Eggs: 8 eggs, hard-boiled and dyed in your favorite Easter colors. Make sure they’re completely cooled before you start assembling the croissants.
- Egg Wash (Optional): 1 egg, beaten with a teaspoon of water. This gives the croissants a beautiful golden sheen as they bake, but it’s totally optional.
- Sprinkles (Optional): Festive Easter-themed sprinkles for an extra touch of fun. You can also use colored sugar.
- Substitutions:
If you are looking for a vegan option, you can get the vegan crescent rolls in the refrigerated section.
Step-by-Step Instructions: Crafting Your Easter Egg Croissants
Let’s get baking! Here’s how to make these little cuties:
- Prepare the Eggs: First, make sure your hard-boiled eggs are completely cooled and dyed in your desired colors. Gently pat them dry with a paper towel.
- Unroll the Dough: Carefully unroll the crescent roll dough onto a lightly floured surface. Separate the dough along the perforations into individual triangles.
- Wrap the Eggs: Place one hard-boiled egg at the wide end of each dough triangle. Gently stretch and wrap the dough around the egg, pinching the seams together to completely seal it. Make sure there are no gaps where the egg might peek through.
Work carefully.
Make sure the entire egg is covered. - Shape the Croissants: Once the egg is fully encased, gently roll the dough towards the pointed end, forming a crescent shape. Place the wrapped croissants on a baking sheet lined with parchment paper.
- Egg Wash (Optional): If using, brush the tops of the croissants with the beaten egg wash. This will give them a lovely golden color.
- Add Sprinkles (Optional): Sprinkle the tops with your favorite Easter sprinkles or colored sugar, if desired.
- Bake: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the croissants are golden brown and cooked through.
- Cool: Remove from the oven and let the croissants cool slightly on the baking sheet before serving. They’re best enjoyed warm!
Easter Egg Croissants: Variations & Tips
- Savory Option: For a savory twist, add a small slice of cheese, or a sprinkle of herbs like dill or chives, inside the croissant with the egg before baking.
- Sweet Option: For a touch of sweetness, brush the croissants with melted butter after baking and sprinkle with cinnamon sugar.
- Make-Ahead: You can assemble the croissants ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Add a minute or two to baking time.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat leftover croissants in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
- Serving: Serve these Easter Egg Croissants as part of an Easter brunch, a fun snack, or a delightful addition to any spring gathering.
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, small bowl (for egg wash, if using)
Easter Egg Croissant
Ingredients
- 1 can 8 ounces refrigerated crescent roll dough
- 8 hard-boiled eggs dyed in Easter colors
- 1 egg beaten with 1 teaspoon of water (optional, for egg wash)
- Festive Easter-themed sprinkles or colored sugar optional
Instructions
- Ensure hard-boiled eggs are completely cooled and dyed. Pat them dry.
- Unroll crescent roll dough onto a floured surface and separate into triangles.
- Place one hard-boiled egg at the wide end of each dough triangle. Wrap dough around the egg, pinching seams to seal completely.
- Gently roll dough towards the pointed end to form a crescent shape. Place on parchment-lined baking sheet.
- If using egg wash, brush tops of croissants with beaten egg.
- If using sprinkles, sprinkle tops with Easter sprinkles or colored sugar.
- Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, until golden brown.
- Remove from oven and let cool slightly before serving warm.