Croissants in the Air Fryer (Fresh, Frozen and Reheated)
A croissant from the day before turns soft and chewy, but air fryer croissants bring the crisp, flaky layers back in just 3 minutes. The same method warms frozen croissants without thawing them, and a ham and cheese version makes a quick breakfast sandwich. Refrigerated crescent dough works too, with its own times below.
- Temperature
- 320°F160 °C
- Total time
- 5min
- Prep time
- 2min
- Servings
- 4
- Per serving
- 270kcal
Why the air fryer works for croissants
A croissant is dozens of thin layers of dough separated by butter. When it cools, the butter firms up and the layers lose their crispness; when it is stored in a bag, they soften. Heating restores them: the butter melts again, the trapped moisture evaporates and the layers crisp. A basket air fryer does this in a few minutes, because the moving air dries the surface while the inside warms.
That also explains why a moderate temperature works best for air fryer croissants. At 400 °F, the thin tips burn before the middle is warm. At 320 °F, the pastry has time to heat through, which matters most for large frozen croissants. The method is best for croissants that are already baked, since a raw, unproofed croissant needs a long rise before it can go into any oven.
How to make croissants in the air fryer
Tap a time to start a timer.
- Check what you have This method is for croissants that are already baked, fresh from the store, a day old or frozen. Unbaked frozen croissants need to proof overnight first and are not covered here (see crescent dough in the variations).
- Preheat Preheat the air fryer to 320 °F for . Croissants are light and brown quickly, so a moderate temperature heats them through without burning the tips.
- Heat fresh or day-old croissants Place the croissants in the basket with a little space between them. Heat for , flipping after 1½ minutes, until the outside is crisp and the inside is warm.
- Heat frozen croissants Put them straight from the freezer into the basket. Heat for at 320 °F, flipping halfway, then check the center. Add if it is still cold.
- Finish Brush with the softened butter if you like, then serve right away while the layers are crisp.
Times and temperatures
| Croissants in the Air Fryer (Fresh, Frozen and Reheated) | Temperature | Time |
|---|---|---|
| Fresh or day-oldFlip after 1½ min | 320 °F (160 °C) | 3 min |
| Frozen, already bakedNo thawing | 320 °F (160 °C) | 6 min |
| Ham and cheese croissantCheese melted (not vegetarian) | 350 °F (180 °C) | 4–5 min |
| Refrigerated crescent doughRaw dough, rolled up | 350 °F (180 °C) | 8–10 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Do not stack. Croissants lie in a single layer so the air can reach every side. Heat two at a time in a 4-quart basket.
- Keep the butter for the end. Brushing with butter before heating can burn it. Do it afterward for flavor and shine.
- Serve immediately. The crisp layers soften again as the pastry cools, so heat them right before the meal.
What to serve with croissants
For breakfast, serve warm croissants with butter and jam, or fill them with air fryer scrambled eggs and a slice of cheese for a quick breakfast sandwich. They also go well with a bowl of tomato soup at lunch. Pair them with a platter of air fryer bacon for a weekend brunch.
Storing and reheating
Store baked croissants in a paper bag at room temperature for 1 day, or freeze them in a sealed bag for up to 2 months. Reheat in the air fryer at 320 °F for 3 minutes, or 6 minutes from the freezer. Filled croissants with egg or meat should reach 165 °F in the center. Do not refreeze croissants that have already been reheated.
Variations
- Ham and cheese: Fill a split croissant with ham and Swiss and heat at 350 °F for 4–5 minutes until the cheese is melted.
- Almond croissants: Heat at 300 °F for 3–4 minutes. The sugary topping browns quickly, so use the lower temperature.
- Crescent dough: Unroll refrigerated crescent dough, separate the triangles, roll them up and cook in batches of 4 at 350 °F for 8–10 minutes until golden.
If it does not turn out right
- The croissants are burnt on top but cold inside
- Lower the temperature to 300 °F and add a minute or two. Large frozen croissants need the lower heat so the center can warm before the surface darkens.
- The croissants are chewy, not flaky
- Start with room-temperature, day-old croissants. Do not cover them or store them in plastic first, because trapped moisture makes the layers soft.
- The croissants fly around in the basket
- Light pastries can lift in a strong fan. Place them with the flat side down and use a slightly lower temperature, or set a small metal rack on top.
Questions and answers
How long do you cook croissants in the air fryer?
A fresh or day-old croissant needs 3 minutes at 320 °F. A frozen, already-baked croissant needs about 6 minutes at the same temperature.
Can you cook raw frozen croissants in the air fryer?
Not straight from the freezer. Raw frozen croissants must be proofed overnight at room temperature before baking. Refrigerated crescent roll dough, on the other hand, can go straight in at 350 °F for 8–10 minutes.
How do I make a ham and cheese croissant in the air fryer?
Split a croissant, fill it with sliced deli ham and Swiss cheese and heat it at 350 °F for 4–5 minutes, until the cheese melts. Leave the top half off for the last minute if you want a browned top.
What is the best way to reheat croissants?
The air fryer, at 320 °F for about 3 minutes. It restores the crisp layers better than the microwave, which makes croissants soggy.
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