Poached pears and almond filled croissants

Poached pears and almond filled croissants

Croissants are traditionally made with a great amount of butter. This recipe uses plain/soy yoghurt, which helps obtain a lighter version with a reduced saturated fat content. The result will be a fluffy croissant, versatile to be filled with your favourites fillings.

Serves:  10 croissants

Dietary: to create a lactose-free version use soy milk and soy yoghurt.

Preparation time: 5 1/2 hours

Cooking time: 20 minutes



400 g flour
1 egg
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar,


FILLING for 2 croissants

2 pears, whole
1 tsp honey
2 cloves
1/2 tsp cinnamon
1/4 tsp brown sugar
Nutmeg, pinch
Grated almond



  1.  Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
  2.  Whisk until everything is melted.
  3.  Let it rest for 10 minutes.
  4.  Work together the flour, egg, salt, oregano, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
  5.  Let the dough sit at room temperature for around 3 hours until the volume has doubled.
  6.  Divide the dough into two parts.
  7.  Use some flour to roll the dough into a thin layer.
  8.  Cut the rolled dough into slices as it was a pizza.
  9.  Roll each slice to obtain the typical form (start from the larger side).
  10.  Bake at 170°C for around 20/35 minutes.
  11.  Meanwhile, poach the 2 pears in water, honey,1 cinnamon stick and the cloves, simmer them for around 10-15 mins.
  12.  Cut the poached pears into slices and coat it with the nutmeg, cinnamon, and brown sugar mixture. Let it rest for 5 mins.
  13.  Let the croissants cool at room temperature and then cut them in half.
  14.  Fill the croissant with the pears slices and add grated almond.


This recipe has been donated by Francesca Straniero and  Nourhan Barakat, Registered Associate Nutritionists



Per serving:
Total calories: 279 kcal
Fat: 2.4 g
Saturated Fat: 0.8 g
Carbohydrate: 55 g
Total sugar: 24 g
Fibre: 6.6 g
Protein: 6.3 g
Salt: 0.09 g



This croissant recipe has a reduced saturated fat content than your traditional recipe. The addition of poached pears makes it more delicious and nutritious.


©  2021 The Caroline Walker Trust