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Cream cron: a lighter, layered croissant-style treat

Prep 25 min Cook 15 min Difficulty 2/5

Healthy cream cron: a lighter laminated pastry with lemon yogurt filling, baked to puffed perfection in under an hour.

Why this recipe works

This Cream cron is a healthier take on a laminated pastry with a creamy yogurt center. It suits home bakers who want a lighter, layered treat without deep-frying or heavy doughs.

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Key takeaways

Uses a buttery, laminated dough technique with a healthier yogurt filling.
Chill-rest steps help achieve flaky layers without extra fat.
Serve fresh or lightly chilled for a creamy, citrusy finish.

Recipe guide

This Cream cron is a healthier take on a laminated pastry with a creamy yogurt center. It suits home bakers who want a lighter, layered treat without deep-frying or heavy doughs.

A lighter, layered pastry with a creamy yogurt center in one easy guide.

  • Uses a buttery, laminated dough technique with a healthier yogurt filling.
  • Chill-rest steps help achieve flaky layers without extra fat.
  • Serve fresh or lightly chilled for a creamy, citrusy finish.

Dough preparation and lamination

Whisk the flours, sugar, salt, and instant yeast. Add cold cubed butter and rub until pea-sized bits form. Mix in the cold milk-water combo to form a shaggy dough. Chill 30 minutes. Roll into a 20x10 cm rectangle, fold like a letter, rotate, roll again, and fold. Chill at least 1 hour, up to overnight.

Bake and filling prep

Preheat to 200°C, line a sheet. Roll dough to ~1 cm thick, cut rounds (~7 cm). Brush with egg wash and chill 10 minutes. Bake 12–15 minutes until puffed and golden. Make yogurt filling by whisking cornstarch, yogurt, sugar, vanilla, and lemon zest; heat gently until lightly thickened, then cool.

Assemble and finish

Slice cooled rounds, pipe or spoon yogurt cream between layers, reassemble. Brush with a touch of olive oil or dust with sugar. Serve immediately or chill briefly.

Ingredients

  • 120 g whole wheat all-purpose flour
  • 60 g plain flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 5 g instant yeast
  • 60 ml cold skim milk
  • 60 ml cold water
  • 60 g cold unsalted butter (cubed)
  • 1 tsp olive oil (for brushing)
  • 1 large egg (for egg wash)
  • 100 g low-fat Greek yogurt
  • 20 g powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp cornstarch

Instructions

  1. Whisk whole wheat flour, plain flour, sugar, salt, and instant yeast in a bowl.
  2. Combine cold skim milk and cold water in a small cup.
  3. Cut cold butter into cubes and add to flour mixture, rubbing lightly until pea-sized bits remain.
  4. Pour milk mixture into flour and mix gently until a shaggy dough forms; avoid overworking.
  5. Turn dough onto a floured surface and shape into a rough rectangle, fold once, wrap, and chill 30 minutes.
  6. Roll chilled dough into a 20x10 cm rectangle, fold into thirds like a letter, rotate 90 degrees, roll again to 20x10 cm and fold; repeat once more.
  7. Wrap dough and chill at least 1 hour or up to overnight.
  8. Preheat oven to 200°C and line a baking sheet with parchment.
  9. Roll chilled dough to about 1 cm thickness and cut 6 rounds (about 7 cm) or 4 larger rounds for two portions.
  10. Place rounds on the sheet, brush lightly with beaten egg mixed with a little water, and chill 10 minutes.
  11. Bake until golden and puffed, about 12–15 minutes, then cool on a rack.
  12. Meanwhile, whisk cornstarch with 1 tbsp water until smooth, then mix with Greek yogurt, powdered sugar, vanilla, and lemon zest.
  13. Gently warm the cornstarch-yogurt mixture in a small saucepan over low heat, stirring until slightly thickened; cool completely.
  14. Slice cooled rounds horizontally and pipe or spoon yogurt cream between layers; reassemble.
  15. Brush assembled cron with a little olive oil or dust with extra powdered sugar and serve immediately or chill briefly.

FAQs

Is this pastry lower in fat than traditional croissant dough? Yes. This recipe keeps fat moderate by using cold butter in small pieces and yogurt filling for creaminess.
Do I need to follow the exact chilling times? Chill and rest steps are key to flaky layers without overworking the dough.
How long can the cron be stored? Store leftovers covered in the fridge for up to 2 days; rewarm gently before serving.