Argentinian Butter Croissants (Facturas de Manteca) – Flaky, Sweet & Bakery-Style

Discover how to make authentic Argentinian facturas de manteca, soft and flaky pastries with a golden crust, glossy syrup finish, and a delicate coconut topping. Perfect for breakfast, brunch, or an afternoon treat.

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Ingredients

For the Dough

• 500 g all-purpose flour (00 flour preferred)
• 200 ml warm milk
• 100 g sugar
• 25 g fresh yeast (or 8 g dry yeast)
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp honey (for moisture and color)
• A pinch of salt

For the Butter Layer (Lamination)

• 200 g butter (room temperature)
• 50 g flour

For the Finishing Touch

• Simple syrup (equal parts sugar and water, boiled for 5 minutes)
• Finely shredded coconut

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Step-by-Step Instructions

1. Prepare the Dough

Dissolve the yeast in warm milk with 1 tablespoon of sugar. In a large bowl, mix the flour with the remaining sugar and salt. Add the egg, vanilla extract, honey, and yeast mixture. Knead until a smooth, elastic dough forms. Let it rest for 30 minutes.

2. Make the Butter Mixture

Combine the softened butter with flour until you get a smooth, spreadable cream.

3. Laminate the Dough (Create Layers)

Roll the dough into a rectangle. Spread the butter mixture in the center and fold the edges inward like an envelope. Gently roll it out again and perform a simple fold. Refrigerate for 1 hour.

Repeat this rolling and folding process two more times, chilling the dough between each step. This creates the signature flaky layers.

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Shaping the Pastries

Roll the dough to about 5 mm thickness. Cut wide-based triangles (approximately 8–10 cm wide). Roll each triangle from the base to the tip, slightly stretching the tip as you roll.

Place them on a buttered baking tray. Optionally curve the ends to form a crescent shape. Make sure the tip is tucked underneath to prevent unrolling.

Let them rise in a warm place until doubled in size.

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Baking Instructions

• Preheat oven to 180°C (350°F)
• Bake for 15–20 minutes or until golden brown

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The Secret to a Glossy Finish

As soon as the pastries come out of the oven, brush them generously with cold simple syrup. This gives them their signature shiny, sticky coating.

Immediately sprinkle finely shredded coconut on top for the perfect finishing touch