Happy Chinese New Year! / Scallion Pancake Croissants

Scallion pancake croissant, picture taken with the help of my gf

In one of my past posts on scallion pancake waffles, I toyed around with the traditional scallion pancake recipe to create a new version that was a hybrid scallion pancake puff pastry, with improved layer separation, more versatility, and improved texture.  With all these improvements, I thought a natural step was to combine this dough to make another classic laminated dough pastry, by creating a scallion pancake croissant.

Left: finely chopped scallions, center left: laminated dough sprinkled with sesame oil and scallions on the final fold, center right: folded laminated dough, right: rolled flat and cut scallion pancake croissant dough

 The procedure for making these is largely derived from procedures developed in previous articles, namely using the scallion pancake puff pastry dough and the techniques for making croissants (a great resource for techniques for croissant making is here).  

Left: rolled croissans, later brushed with egg wash, center left: baked scallion pancake croissat, center right: side view of scallion pancake croissant with many layers visible, right: halved scallion pancake croissant with soft interior visible

One very interesting feature of these pastries is that if the dough component of the croissant is made in the style of scallion pancakes (with boiling water), and the fat element is made as described in my previous article, then the interior is very different from a traditional croissant.  The inside of these pastries is instead very soft and tender, much closer to a traditional scallion pancake.  With a crescent shape, crispy golden exterior, and soft scallion pancake-like interior, I believe this was a highly successful fusion pastry, definitely worth a try!