Pineapple BBQ Pork Croissant
The Pineapple BBQ Pork Croissant has light, flaky layers of the croissant along with the juicy, flavourful char siu pork that bursts with sweet and savoury notes. Finally, the pineapple topping adds a sugary crunch and an extra layer of sweetness.
Equipment
- Pan
- Cutting board
- Knife
- Measuring spoons and cups
- Medium bowl
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Pineapple Topping
- 2 tbsp butter salted, softened to room temperature
- 2 tbsp sugar
- 1 egg yolk save the egg white for the egg wash
- 5 tbsp flour all purpose
- 1 tbsp custard powder
- pinch baking soda
- pinch baking powder
BBQ Pork (char siu) Filling
- 2 cups Chinese BBQ pork char siu, about ½lb, cut into small cubes
- ¼ cup onion diced
- 2 tbsp sugar can substitute with honey
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp dark soy sauce
- 2 tbsp water
- 1 tsp cornstarch
Remaining Ingredients
- 2 butter croissants from Costco
- 1 egg white for egg wash, taken from same egg earlier in recipe
Instructions
Prepare the Pineapple Topping
- In a bowl, cream the softened butter and sugar until light and fluffy. Add egg yolk, flour, custard powder, baking soda and baking powder, and mix until a dough forms. Roll the dough into a log, wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
Prepare the Char Siu
- Cut BBQ pork into small cubes and measure out 2 cups. In a pan over medium heat, add BBQ pork and onion. No need to add oil as the fat from the BBQ pork will come out. Saute for 3 minutes or until onions are translucent.
- Add sugar, oyster sauce, light and dark soy sauce and sesame oil. Simmer for 1 minute to allow flavours to develop. In a small bowl, mix water and cornstarch together until smooth. Add to pan and mix until starch solution has thickened. Set aside.
Assemble the Croissants
- Preheat your oven to 350°F (175°C).
- Slice two croissants in half horizontally. Fill each bottom half croissant with a generous amount of BBQ pork or char siu.
- Divide the chilled pineapple topping dough into two and roll into a thin, elongated round. Score crisscross lines on the pineapple topping. Brush the tops of the croissant with egg white and place a round on top of each croissant. Brush the pineapple topping with egg white.
- Bake the filled croissants for about 15-20 minutes, or until the pineapple topping is golden and slightly crispy. Baking times vary by oven. Enjoy!
Notes
Balance the flavours by adjusting the sweetness of the char siu marinade and the pineapple topping to suit your taste preferences.
It is best to use room temperature butter to ensure a smooth pineapple topping. Creaming the butter and sugar together initially will ensure a consistent filling without lumps.
Use day old butter croissants. I buy my croissants from Costco instead of making them from scratch. This recipe is a quick and easy version and it’s okay to cheat sometimes!
Pineapple BBQ Pork Croissants are best enjoyed fresh out of the oven when they’re at their flakiest and most aromatic.
Ensure the croissants are heated through but not overbaked and brown to maintain their flakiness.
If you have leftovers, it is best to reheat in the air fryer until they are heated through and crispy.
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