Cuernos, Mexican croissants
Buttery, flaky crescent rolls with a sweet sugar glaze, the Mexican bakery take on a croissant.
- Time8 hr
- LevelHard
- Costabout £0.32 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, sugar, salt and yeast. Add the water, milk and soft butter and knead for 8 minutes into a smooth dough. Shape into a flat rectangle, wrap and chill for 1 hour.
60 min - 2
Beat the cold butter block between two sheets of baking paper with a rolling pin into a 20 cm square. It should be pliable but still cold. Chill briefly.
- 3
Roll the dough into a 40 by 20 cm rectangle. Put the butter on one half, fold the other half over and pinch the edges to seal.
- 4
Roll out to 60 by 20 cm. Fold into thirds like a letter, wrap and chill for 30 minutes. Do this fold twice more, chilling for 30 minutes between each. If butter breaks through, dust with flour and chill longer.
30 min - 5
Roll the dough to 5 mm thick and cut into 12 long triangles. Roll each from the wide end to the point and curve into a crescent. Place on lined trays, cover loosely and leave for about 2 hours until puffy and wobbly.
120 min - 6
Heat the oven to 200°C (180°C fan). Brush with beaten egg, sprinkle with sugar and bake for 18 minutes until deep golden. Cool a little before eating.
18 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.