Filled croissants in a different shape? Yes please! 436: Chocolate Orange New York Rolls

Since I’m usually several years behind baking trends, I’m right on schedule to try these round buttery beauties! The unhelpful name “New York Rolls” comes from the fact that a NY bakery debuted the twist on a regular filled croissant in 2022. I feel like there’s a missed opportunity for a cute name since they look like chic purses that stand on end.

I’m writing this from the future! AKA: New Zealand. I doubled down on my baking schedule to pile up some goodies to post about while we’re on our big trip, so we were drowning in sweets while packing. Here to report that sugar-fueled packing is a little chaotic but we made it! Only managed to forget toothpaste so I’ll call it a win.

No I did not make my own croissant dough… but let me know if some invents a time turner and I’ll happily start making my own laminated pastry dough. I found an all-butter frozen option at the store and snagged a few for future experiments.

Cutie! To make them large and in charge, I continued the spiral with another strip of pastry.

Room to grow.

Could have used maybe one more layer of dough to fill it out with sharp edges, but I’ll take it!

Mandarin curd waltzing out of the freezer to pair with the last of my Hawaiian chocolate.

Like a buttery full moon, craters and all. I originally intended to pipe in a section of curd and a section of ganache so you got different bites depending where you start munching, but ended up swirling the two together in one piping bag.

Happy munching!