This Pull Apart Meat Croissant recipe is a savory twist on a classic favorite, reminiscent of the beloved Jewish rugelach. While rugelach are traditionally sweet, often filled with chocolate or fruit preserves, this version takes the flaky, buttery dough and fills it with a spiced meat mixture, creating a satisfying, savory option.
With a nod to traditional Jewish pastries, these croissants bring together the warmth of Middle Eastern flavors, like ras el hanout, and the comfort of familiar, flaky dough. Perfect for sharing with family and friends, this dish is both a celebration of heritage and a fresh, flavorful addition to your table.
Ingredients
Servings 6
- 1 pound ground meat ½ kg
- 1 small onion chopped
- Handful chopped parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon ras el hanout
- 1 sheet puff pastry
- 1 egg
- Pinch salt
- ¼ teaspoon silan date syrup
- Sesame seeds
Nutritional Facts
Nutrition Facts
Pull Apart Meat Croissant
Amount per Serving
Calories
2677
% Daily Value*
Fat
193
g
297
%
Saturated Fat
61
g
381
%
Trans Fat
6
g
Polyunsaturated Fat
17
g
Monounsaturated Fat
96
g
Cholesterol
486
mg
162
%
Sodium
3311
mg
144
%
Potassium
1736
mg
50
%
Carbohydrates
128
g
43
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
105
g
210
%
Vitamin A
670
IU
13
%
Vitamin C
14
mg
17
%
Calcium
327
mg
33
%
Iron
19
mg
106
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350℉/180℃ and line a round pan with parchment paper, grease lightly.
- In a medium bowl combine ground meat, onion, parsley, salt, pepper, and ras el hanout. Mix well.
- Spread puff pastry on work surface. Using a pizza roller or a knife, cut the dough from top to bottom in the form of long, not wide, triangles.
- Place meat mixture on each triangle almost to the thin end. Roll up from thick to thin.
- Arrange in a greased pan as densely as possible, it’s okay if there are some on top of the other with spaces.
- In a small bowl beat egg with a little salt and silan if desired for color. Brush pastry and sprinkle sesame seeds over top.
- Bake in preheated oven for about 35 minutes until nicely golden.
I’m not Jewish, but I do know that a lot of puff pastry is made with butter—that’s why you said the dough was “buttery.” Maybe you should post a friendly reminder to buy the stuff made with margarine if you keep kosher. I enjoy reading your recipes, though.