Lemon Poppyseed Croissants have quickly become a favorite in my kitchen, especially when I’m looking for something a little special for breakfast or brunch.

They combine the flaky, buttery goodness of a classic croissant with a bright, zesty lemon poppyseed filling. It’s a surprisingly easy combination that always impresses.

Recipe Overview: Lemon Poppy Seed Delights

These aren’t your average pastries. We’re talking about layers upon layers of light, airy dough, embracing a sweet and tangy filling that just bursts with flavor.

Think of them as a fun twist on traditional croissants. They have that classic, crescent shape, but with a delightful surprise inside.

The lemon gives it a fresh, vibrant kick, and the poppy seeds add a subtle crunch and nutty flavor.

They are perfect for a weekend brunch, a special occasion breakfast, or even a delightful afternoon tea snack. Pair them with a cup of coffee or tea, and you’re all set!

Detailed Ingredients for Your Lemon Poppyseed Croissants

Here’s what you’ll need to gather for these delightful treats. I’ve included a few notes to help you choose the best ingredients:

Frozen Puff Pastry Sheets: 2 sheets (about 17.3 ounces total). Make sure these are fully thawed before you start – usually, overnight in the fridge is best. You could use homemade if you’re feeling ambitious, but store-bought works wonderfully!
Granulated Sugar: ½ cup. This is for the filling, giving it that perfect sweetness.
Lemon Zest: 2 tablespoons. This is where all that amazing lemon flavor comes from! Zest from about 2 large lemons.
Fresh Lemon Juice: 1/4 cup, fresh is better than bottled.
Poppy Seeds: 2 tablespoons. These add a lovely little pop of texture and a subtle, nutty flavor.
Unsalted Butter: 4 tablespoons (½ stick), softened. Make sure it’s truly softened so it blends easily into the filling.
Large Egg: 1. This is for an egg wash, which gives the croissants that beautiful golden-brown color.
Coarse Sugar 1 tablespoon (optional) for sprinkling.
All purpose flour: For dusting.

Substitutions:

If you don’t have coarse sugar, regular granulated sugar will work just fine for sprinkling.
If you want a stronger citrus flavor use orange zest instead of lemon.

Step-by-Step Instructions: Making Your Lemon Poppyseed Croissants

Let’s get baking! Here’s how to bring these croissants to life, step by step:

Prepare the Filling: In a medium bowl, combine the softened butter, granulated sugar, lemon zest, lemon juice, and poppy seeds. Use a fork or a small whisk to mix everything really well until it’s smooth and creamy.
Prep the Puff Pastry: Lightly flour your work surface. Unfold one sheet of the thawed puff pastry. Gently roll it out just a little bit, to about a 10×12 inch rectangle. This helps to even it out and make it a bit thinner.
Spread the Filling: Spread half of the lemon-poppyseed mixture evenly over the puff pastry sheet. Make sure to get it all the way to the edges.
Cut into Triangles: Using a pizza cutter or a sharp knife, cut the pastry sheet into triangles. I usually cut it in half lengthwise first, then cut each half into 3 or 4 triangles. You should get about 6-8 triangles per sheet.
Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants onto a baking sheet lined with parchment paper. Make sure to leave a little space between each one.
Repeat with Second Sheet: Repeat steps 2-5 with the second sheet of puff pastry and the remaining filling.
Egg Wash: In a small bowl, whisk the egg with a tablespoon of water. Lightly brush the tops of each croissant with the egg wash. This will give them a beautiful golden color as they bake.
Sprinkle with Sugar: If using, lightly sprinkle some sugar on the croissants.
Bake: Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until they are puffed up and golden brown. Keep an eye on them – ovens can vary, so you might need to adjust the time slightly.
Cool: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but they’re also delicious at room temperature.

Variations & Tips for the Perfect Lemon Poppyseed Croissant

Add a Glaze: For an extra touch of sweetness, you can make a simple glaze by whisking together powdered sugar with a little lemon juice or milk. Drizzle it over the cooled croissants.
Make-Ahead: You can assemble the croissants the night before, cover them tightly with plastic wrap, and keep them in the fridge. Then, just bake them in the morning!
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, pop them in a 350°F (175°C) oven for about 5-7 minutes, or until warmed through.
Serving Suggestions: These are fantastic on their own, but they also pair beautifully with fresh fruit, yogurt, or a dollop of whipped cream.

Key Details

Prep time: 20 minutes
Cook time: 18-22 minutes
Total time: 38-42 minutes
Servings: 12-16 croissants
Equipment you’ll need: Baking sheet, parchment paper, medium bowl, small bowl, pizza cutter or sharp knife, rolling pin (optional).

Lemon Poppyseed Croissant

Flaky, buttery croissants with a bright, zesty lemon poppyseed filling.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Total Time 42

Course Pastry

Servings 14 servings

Calories 350 kcal

Ingredients

Frozen Puff Pastry Sheets: 2 sheets about 17.3 ounces total
Granulated Sugar: ½ cup
Lemon Zest: 2 tablespoons
Fresh Lemon Juice: 1/4 cup
Poppy Seeds: 2 tablespoons
Unsalted Butter: 4 tablespoons ½ stick, softened
Large Egg: 1
Coarse Sugar: 1 tablespoon optional
All purpose flour: For dusting

Instructions

Prepare the Filling: In a medium bowl, combine the softened butter, granulated sugar, lemon zest, lemon juice, and poppy seeds. Use a fork or a small whisk to mix everything really well until it's smooth and creamy.
Prep the Puff Pastry: Lightly flour your work surface. Unfold one sheet of the thawed puff pastry. Gently roll it out just a little bit, to about a 10x12 inch rectangle. This helps to even it out and make it a bit thinner.
Spread the Filling: Spread half of the lemon-poppyseed mixture evenly over the puff pastry sheet. Make sure to get it all the way to the edges.
Cut into Triangles: Using a pizza cutter or a sharp knife, cut the pastry sheet into triangles. I usually cut it in half lengthwise first, then cut each half into 3 or 4 triangles. You should get about 6-8 triangles per sheet.
Roll into Croissants: Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants onto a baking sheet lined with parchment paper. Make sure to leave a little space between each one.
Repeat with Second Sheet: Repeat steps 2-5 with the second sheet of puff pastry and the remaining filling.
Egg Wash: In a small bowl, whisk the egg with a tablespoon of water. Lightly brush the tops of each croissant with the egg wash. This will give them a beautiful golden color as they bake.
Sprinkle with Sugar: If using, lightly sprinkle some sugar on the croissants.
Bake: Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until they are puffed up and golden brown. Keep an eye on them – ovens can vary, so you might need to adjust the time slightly.
Cool: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They're best enjoyed warm, but they're also delicious at room temperature.