Lemon Poppyseed Croissants are one of my absolute favorite treats to bake, especially when I’m looking for something bright and cheerful. The zesty lemon flavor combined with the subtle crunch of poppy seeds just makes my taste buds sing!

They’re perfect for a weekend brunch, a special breakfast, or even a delightful afternoon snack with a cup of tea.

What really sets these croissants apart is that lovely balance of sweet and tart, and the wonderful texture – flaky, buttery layers that practically melt in your mouth.

Recipe Overview: Lemon Poppyseed Croissants

These croissants are all about combining the classic, buttery goodness of a croissant with a vibrant, citrusy twist. We’re talking flaky layers of pastry, a sweet and tangy lemon filling, and a generous sprinkle of poppy seeds.

Think of it as a delightful marriage between a classic French pastry and a lemon poppy seed muffin.

These are fantastic served warm, fresh out of the oven, but they’re also delicious at room temperature.

I love pairing them with a hot cup of coffee or a refreshing glass of iced tea. They even make a beautiful addition to a brunch spread.

Ingredients for Lemon Poppyseed Croissant

Here’s what you’ll need to make these little cuties:

Puff Pastry: 2 sheets (about 17.3 ounces), thawed. You can find this in the freezer section of most grocery stores. Make sure it’s thawed but still cold for easier handling.
Cream Cheese: 4 ounces, softened. This adds a creamy, tangy element to our filling. Regular or low-fat cream cheese both work fine.
Powdered Sugar: 1/2 cup. This sweetens our filling and creates a smooth texture.
Lemon Zest: 1 tablespoon. Freshly grated lemon zest is key for that bright, citrusy flavor! Use a microplane or the small holes of a box grater.
Lemon Juice: 2 tablespoons, freshly squeezed. Again, fresh is best for optimal flavor.
Poppy Seeds: 2 tablespoons, plus extra for sprinkling. These add a lovely little crunch and visual appeal.
Egg: 1 large, for the egg wash. This gives the croissants a beautiful golden-brown color.
Water: 1 tablespoon. We’ll mix this with the egg for the egg wash.
Coarse Sugar: Optional, for sprinkling. This adds a bit of extra sweetness and sparkle.

If you don’t have puff pastry, you can absolutely use crescent roll dough. It will result into a slightly different, less flaky texture, but they will be still delicious.

Step-by-Step Instructions: Making the Croissants

Let’s get baking!

Prepare the Lemon Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, lemon zest, lemon juice, and 2 tablespoons of poppy seeds. Beat with an electric mixer until smooth and creamy. If you don’t have an electric mixer, you can do this by hand, but it might take a bit more elbow grease!
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking and makes cleanup a breeze.
Roll Out the Pastry: Unfold one sheet of puff pastry on a lightly floured surface. Gently roll it out into a roughly 12×16 inch rectangle.
Cut into Triangles: Using a sharp knife or a pizza cutter, cut the pastry into 6-8 equal triangles. Don’t worry if they’re not perfectly identical; a little variation is perfectly fine!
Add the Filling: Spoon a generous tablespoon of the lemon filling onto the wide end of each triangle.
Roll ‘Em Up: Starting at the wide end, gently roll up each triangle towards the point. Place them on the prepared baking sheet, point-side down, curving the ends slightly to form a crescent shape.
Egg Wash: In a small bowl, whisk together the egg and water. Brush the tops of the croissants with the egg wash. This helps them brown beautifully in the oven.
Sprinkle: Sprinkle the croissants with extra poppy seeds and coarse sugar (if using).
Bake: Bake for 18-20 minutes, or until golden brown and puffed up. Keep an eye on them – oven temperatures can vary, so start checking around 15 minutes.
Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Although, I have to admit, they’re pretty irresistible warm!

Variations & Tips for your Lemon Poppy Seeds Croissant

Citrus Swap: Feel free to experiment with other citrus fruits! Orange or lime zest and juice would also be delicious.
Make-Ahead: You can assemble the croissants ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Just add a few minutes to the baking time.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Serving Suggestions: These are wonderful on their own, but you could also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. They are also excellent for breakfast, snacks, and brunch gathering.

Key Details

Prep time: 20 minutes
Cook time: 18-20 minutes
Total time: 38-40 minutes
Servings: 12-16 croissants (depending on how you cut the pastry)
Equipment you’ll need: Baking sheet, parchment paper, mixing bowls, electric mixer (optional), rolling pin (optional), sharp knife or pizza cutter, pastry brush.

Lemon Poppyseed Croissant

Flaky layers of pastry with a sweet and tangy lemon filling, and poppy seeds. Perfect for brunch or a delightful snack.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Dessert

Cuisine French

Servings 12 servings

Calories 300 kcal

Ingredients

Puff Pastry: 2 sheets about 17.3 ounces, thawed
Cream Cheese: 4 ounces softened
Powdered Sugar: 1/2 cup
Lemon Zest: 1 tablespoon
Lemon Juice: 2 tablespoons freshly squeezed
Poppy Seeds: 2 tablespoons plus extra for sprinkling
Egg: 1 large
Water: 1 tablespoon
Coarse Sugar: Optional for sprinkling

Instructions

Prepare the Lemon Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, lemon zest, lemon juice, and 2 tablespoons of poppy seeds. Beat with an electric mixer until smooth and creamy.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out the Pastry: Unfold one sheet of puff pastry on a lightly floured surface. Gently roll it out into a roughly 12x16 inch rectangle.
Cut into Triangles: Using a sharp knife or a pizza cutter, cut the pastry into 6-8 equal triangles.
Add the Filling: Spoon a generous tablespoon of the lemon filling onto the wide end of each triangle.
Roll 'Em Up: Starting at the wide end, gently roll up each triangle towards the point. Place them on the prepared baking sheet, point-side down, curving the ends slightly to form a crescent shape.
Egg Wash: In a small bowl, whisk together the egg and water. Brush the tops of the croissants with the egg wash.
Sprinkle: Sprinkle the croissants with extra poppy seeds and coarse sugar (if using).
Bake: Bake for 18-20 minutes, or until golden brown and puffed up.
Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.