Vegetable Croissants

Photography by Dan Engongoro


  • 2 cup flour
  • 1 stick margarine
  • 1 egg
  • ½ oz fresh yeast or ¾ Tbs dry yeast
  • ½ cup warm apple juice
  • 1 Tbs sugar
  • Pinch salt
  • 1 large onion
  • 4 oz canned mushrooms, drained
  • 1 lb frozen vegetable (peas, carrots, corn, lima beans, string beans)
  • ¼ cup mayonnaise
  • 1 egg
  • 1 ½  Tbs onion soup mix

Dissolve yeast in apple juice, set aside until it bubbles, combine remaining ingredients in mixer, adding yeast to the  mixture last. Mix until it becomes a soft dough, divide dough in half. Cover and let rise ½ hour


  1. In a medium skillet, sauté onion until soft and golden.
  2. Add mushrooms and brown another two minutes.
  3. In a 4 quart pot, cook frozen vegetables according to package directions.
  4. Drain and add the sauteed vegetables, mayonnaise, eggs and onion soup mix.
  5. Using a hand blender, pulse vegetables into fine pieces (not creamy).
  6. Preheat oven to 375
  7. Roll out one piece of dough into a 12’’ circle
  8. Cut into 8 pieces
  9. Place 1 tsp of filling in the center of each triangle
  10. Roll up starting from the outer edge-( rugalach style)

*pinch ends tightly to make sure filling stays in Repeat with remaining dough. Bake on parchment lined cookie sheets- approximately 20 minutes until golden.   

Prepare a mixture of:

  • ¼ cup oil
  • 2 Tbs parsley flakes
  • ½ tsp salt
  • 1 tsp garlic

While croissants are still warm brush on mixture with pastry brush.

This Article by EstherO. originally appeared in Mishpacha Magazine.


  • I made these for Shavuos and they are absolutely delicious! once you brush on the oil mixture, the smell and taste is really amazing. the vegetable mixture is also delicious. even my 3 yr old daughter liked them!
    thanks for a wonderful site!

  • Oh-thanks for sharing that important info.

  • these are out of this world amazing!! just one thing… the amount of veggies… is enough for 2 recipes of dough… enjoy!

  • […] Vegetable Croissants on Esther O […]

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