Au Bon Pain Spinach and Cheese Croissants Recipe: Flaky Layers Stuffed With Herbed Cream Cheese

This Au Bon Pain spinach and cheese croissant recipe delivers the signature flaky layers and herbed cream cheese filling that make them irresistible. 🌟 The secret lies in precise dough lamination and a perfectly balanced filling that stays creamy after baking.

I've perfected this technique to replicate the restaurant's iconic texture at home.

Creating these croissants requires patience and attention to detail, particularly in the dough folding process which builds those signature layers. The filling combines cream cheese, spinach, and sharp cheddar for a rich, herby flavor that pairs perfectly with the buttery crust.

Each fold of the dough creates delicate, flaky pockets that make every bite worth the effort.

What you'll achieve is a tray of golden, flaky croissants with tender layers that separate beautifully. The herbed cream cheese filling remains creamy and flavorful, not dry or crumbly. These are perfect for breakfast, brunch, or as an elegant appetizer that impresses guests every time.

The key to success is maintaining proper dough temperature and folding technique. With these croissants, you'll capture that restaurant-quality texture and flavor in your own kitchen. Let's get started on creating these delicious pastries that taste like a trip to Au Bon Pain.

Ingredients for au bon pain spinach and cheese croissant

Six ingredients for the dough, six for the filling—nothing fancy, just restaurant-quality precision.

The butter is non-negotiable here—European-style with high fat content (like Plugrá or Kerrygold) gives you that signature flakiness. If you're using regular American butter, chill it for an extra 30 minutes before cubing. The flour matters too: King Arthur or Caputo 00 if you're feeling fancy, but Bob's Red Mill high-protein works just fine. I always buy my yeast in small quantities from Whole Foods—it's fresher than the big boxes at the supermarket. For the cream cheese filling, Philadelphia brand is the gold standard, but any full-fat, block-style cheese works if you're in a pinch.

No European butter? Substitute with a mix of regular butter and lard at a 3:1 ratio—it's not ideal, but it'll get you close. Running out of chives? Fresh parsley or tarragon at half the amount gives a similar herby note. The spinach needs to be blanched—just plunge it in boiling water for 30 seconds, then ice bath to stop the cooking. Pre-shredded cheddar has anti-caking agents that make the filling gummy, so grate your own if possible. For the dough, if you're short on time, you can use a stand mixer with a dough hook, but hand-folding gives you those perfect layers—worth the extra 20 minutes.

The dough keeps best wrapped in plastic for 24 hours in the fridge, but you can freeze it for up to 3 months if you're prepping ahead. The filling can be made a day in advance and stored in an airtight container—just bring it to room temp before using. Croissants are best served fresh from the oven, but if you have leftovers, reheat them in a 350°F oven for 5-7 minutes to restore that crispy texture. I always make a double batch—one for breakfast, one to freeze for lazy mornings.

Step-by-step instructions for Au Bon Pain spinach and cheese croissants

Here's how to craft those iconic flaky layers with herbed cream cheese filling.

In a large mixing bowl, combine the 4 cups all-purpose flour, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp instant yeast. Mix well to distribute the dry ingredients evenly. In a separate bowl, cut the 1.5 cups unsalted butter into small cubes and let it soften slightly at room temperature for about 10 minutes.

Add the softened butter to the flour mixture and work it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating those signature flaky layers. Sprinkle in the 0.25 cup granulated sugar and mix lightly to distribute.

In a separate bowl, whisk together the 1 whole large egg and 0.5 cup heavy cream until well combined. Gradually pour this liquid mixture into the flour-butter mixture while stirring with a wooden spoon. The dough will begin to come together—don't be tempted to add more liquid than specified.

Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until just combined. You're not looking to develop gluten here—just enough to form a cohesive mass. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up, which is essential for those perfect flaky layers.

While the dough rests, prepare the filling by combining the 8 oz cream cheese, 0.5 cup sharp white cheddar cheese, 2 cups chopped and well-drained fresh spinach, 0.25 cup finely chopped fresh chives, and 2 minced garlic cloves in a food processor. Pulse until the mixture is smooth but still slightly textured, with no large spinach chunks remaining.

Transfer the mixture to a bowl and stir in 1 tbsp extra-virgin olive oil to help bind the filling. The mixture should be cool and pliable—if it's too soft, chill it in the refrigerator for 10 minutes before using. This filling will be the star of your croissants, so make sure it's well-seasoned with the 0.5 tsp diamond crystal kosher salt you've already mixed into the dough.

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12x18-inch rectangle about 1/8-inch thick. Using a sharp knife or pizza cutter, divide the rectangle into 6 equal rectangles (about 6x4 inches each).

Place a 1-tablespoon portion of the herbed cream cheese filling near one of the long edges of each rectangle. Roll up each rectangle tightly from the filled edge, sealing the filling inside. Pinch the seam to ensure it stays sealed during baking. Place the croissants seam-side down on a parchment-lined baking sheet, spacing them about 1 inch apart. Brush the tops with a little heavy cream for a golden finish.

Bake the croissants in the preheated oven for 20-25 minutes until they're deep golden brown and puffed. For extra browning, you can broil for 1-2 minutes at the end, watching carefully to avoid burning. The internal temperature should reach 190°F when measured with an instant-read thermometer.

Remove from the oven and immediately sprinkle with 1 tbsp coarse sea salt while still warm. Let the croissants cool on a wire rack for 5 minutes before serving. The contrast between the crispy, flaky exterior and the creamy, herbed filling inside is what makes these croissants truly special—worth every minute of the process!

Best sauces and condiments for this recipe

Classic Garlic-Herb Aioli

This creamy, tangy sauce elevates your croissants to restaurant quality. Mix ½ cup mayonnaise, 2 tbsp sour cream, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh chives, and ½ tsp salt.

Drizzle over warm croissants or serve on the side for dipping. The acidity cuts through the richness beautifully. 🌿

Spicy Honey Mustard

For a sweet-spicy contrast, blend ¼ cup Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and ½ tsp cayenne pepper. Thin with 1 tbsp water if needed.

This sauce adds a bright, tangy kick that pairs perfectly with the creamy filling. Store in an airtight container for up to 5 days.

White Wine Reduction

Simmer ½ cup dry white wine (like Sauvignon Blanc) with 1 tbsp butter and 1 tsp lemon zest until reduced by half. Finish with ½ tsp salt and a pinch of black pepper. This elegant sauce adds sophistication to your presentation. Serve immediately for maximum flavor impact.

Creamy Spinach Dip

Use leftover filling ingredients to make a quick dip: blend ½ cup cream cheese, ½ cup sour cream, ½ cup chopped spinach, 1 tbsp lemon juice, and ½ tsp garlic powder.

Chill for 30 minutes before serving. This creamy, herby dip complements the croissants beautifully and uses up extra filling.

Balsamic Glaze

For a quick finishing touch, heat 2 tbsp balsamic vinegar in a small saucepan until reduced by half. Drizzle over warm croissants just before serving. The tangy sweetness enhances the buttery crust and creamy filling. Keep the glaze warm in a small pot on the stove until ready to use.

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