Cheese butterflies

Savoury croissant dough with Gruyerre cheese

Debic Bakery Puff pastry


Cheese butterflies

3500 g basic croissant dough

1000 g Debic Croisant butter Gold

1000 g grated cheese, Gruyère

1 tbsp nutmeg

1 tbsp pepper


Cheese butterflies

Prepare a classic croissant dough with the dough and the croissant butter. Give 2 double tours (2 x 4).

Spread the cheese mix (gruyere + spices) on the surface of the dough after the first double tour and continue the second tour.

Leave the dough in the freezer for 1 hour.

Stretch out to 5 mm and 60 cm width. Cut out sheets of 30 cm. Plie and fold them as for ‘palmiers’.

Press firmly and leave to rest in the freezer for 30 à 60 minutes.

Cut strips of 2 cm and place them with the ‘cut’side on the baking tray.

Store, covered in the freezer.


Thaw the dough pieces during 12 hours at 4 °C.

Ferment them at 28 °C during 3 hours.

Bake with a slight push of steam and bake at 220 °C during 15 minutes.

Open the steam van after 12 minutes.