Let's be real: most brunch centerpieces are either boring or fussy. This Croissant Tower With Flowers is neither. It's a pull-apart tower of buttery, flaky croissants baked with a savory herb and garlic butter, then crowned with edible flowers and fresh herbs. The whole thing comes together in about 50 minutes, and it looks like you spent hours.
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The structure is simple: you stack croissants in a ring mold, brush them with a garlic-herb butter, and bake until golden and crisp. The 'flowers' are just edible blooms and herb sprigs tucked into the gaps. It's forgiving, customizable, and perfect for a crowd. Here's how to nail it.
Why You'll Love This Recipe
About the Ingredients
12 large croissants (about 1.2 kg total), preferably day-old
Day-old croissants hold their shape better. If using fresh, let them sit out for a few hours. Substitute with brioche rolls for a softer texture.
1/2 cup (115g) unsalted butter, melted
Use salted butter and skip the added salt if you prefer. Vegan butter works as a substitute.
4 cloves garlic, minced
Fresh garlic is key; jarred minced garlic can be used in a pinch, but reduce to 3 cloves.
2 tablespoons fresh thyme leaves, chopped
Dried thyme works (use 2 teaspoons), but fresh gives a brighter flavor. Rosemary or oregano are good swaps.
1 tablespoon fresh chives, chopped
Green onions can substitute. If you don't have chives, just use more thyme.
1 teaspoon flaky sea salt
Regular salt works, but flaky adds a nice crunch. Reduce to 1/2 teaspoon if using salted butter.
1/2 teaspoon black pepper, freshly ground
Use white pepper for a milder taste. Adjust to your preference.
1/2 cup (120g) crumbled feta cheese
Goat cheese or shredded mozzarella are great substitutes. For a dairy-free option, use vegan feta.
Edible flowers (pansies, violas, calendula) and fresh herb sprigs for garnish
Ensure flowers are labeled edible. If you can't find edible flowers, use extra herbs and a few cherry tomatoes cut into flower shapes.
Tips & Tricks
Use day-old croissants
They're sturdier and hold up better to the butter and stacking. Fresh ones may squish.
Don't overfill the mold
Leave some space between croissants so they puff up and get crispy on all sides.
Check for doneness
The tower is done when the croissants are deep golden brown and the internal temperature reaches 190°F (88°C) in the center. If the top browns too fast, tent with foil.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a round baking dish with butter or nonstick spray.
2. Make the Butter Mixture
In a small bowl, combine melted butter, garlic, thyme, chives, salt, and pepper. Stir well. Set aside.
3. Cut and Arrange Croissants
Slice each croissant in half horizontally, then cut each half into 2-3 pieces. You want bite-sized pieces. Arrange them in the prepared pan, cut sides up, in a tight circular pattern. Fill any gaps with smaller pieces.
4. Brush and Sprinkle
Brush the butter mixture generously over all the croissant pieces, making sure to get into the crevices. Sprinkle the feta cheese evenly over the top.
5. Bake the Tower
Place the pan on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the croissants are golden brown and crispy on the edges. The internal temperature should read 190°F (88°C) in the center.
6. Cool Slightly
Remove from the oven and let cool in the pan for 5 minutes. This helps the tower set.
7. Garnish with Flowers
Carefully remove the sides of the springform pan (if using). Tuck edible flowers and herb sprigs into the gaps between croissants. Serve warm.
Delicious Variations
Sweet version
Omit garlic, herbs, and feta. Brush with melted butter mixed with 1/4 cup honey and 1 teaspoon cinnamon. Bake as directed, then drizzle with icing and top with berries.
Add protein
Layer in cooked bacon bits or prosciutto between the croissant pieces before baking.
Spicy kick
Add 1/2 teaspoon red pepper flakes or a drizzle of hot honey to the butter mixture.
How to Store Croissant Tower With Flowers
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze the baked tower (without flowers) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 8-10 minutes, or until warmed through and crispy. Avoid microwaving, as it will make the croissants soggy.
Frequently Asked Questions
Q: Can I make this Croissant Tower With Flowers ahead of time?
Yes, you can assemble the tower (without baking) up to 4 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5-7 minutes to the baking time. The flowers should be added just before serving.
Q: What edible flowers are safe to use?
Safe edible flowers include pansies, violas, calendula, nasturtiums, and borage. Always buy flowers labeled for culinary use from a specialty store or grow your own without pesticides. Avoid flowers from florists, as they may be treated with chemicals.
Q: Can I use regular croissants or should they be day-old?
Day-old croissants are ideal because they're sturdier and absorb the butter without becoming soggy. Fresh croissants work, but let them sit out for a few hours to slightly dry out, or reduce the butter mixture by a few tablespoons.
Q: How do I know when the tower is done baking?
The tower is done when the croissants are deep golden brown and the internal temperature reaches 190°F (88°C) in the center. If the top browns too quickly, tent loosely with foil.
Q: Can I make this dairy-free?
Yes, use vegan butter or olive oil instead of butter, and skip the feta or use a dairy-free alternative. The rest of the ingredients are naturally dairy-free.
Try this Croissant Tower With Flowers for your next brunch, and watch it disappear in minutes. If you make it, tag me in your photos—I'd love to see your edible flower arrangement!
Croissant Tower With Flowers
Easy Croissant Tower With Flowers: a stunning, savory pull-apart centerpiece with flaky pastry, herbs, and a creamy dip. Perfect for brunch.
🧂 Ingredients
- 12 large croissants (about 1.2 kg total), preferably day-old
- 1/2 cup (115g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup (120g) crumbled feta cheese
- Edible flowers (pansies, violas, calendula) and fresh herb sprigs for garnish
📋 Instructions
- 1Preheat and Prep — Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a round baking dish with butter or nonstick spray.
- 2Make the Butter Mixture — In a small bowl, combine melted butter, garlic, thyme, chives, salt, and pepper. Stir well. Set aside.
- 3Cut and Arrange Croissants — Slice each croissant in half horizontally, then cut each half into 2-3 pieces. You want bite-sized pieces. Arrange them in the prepared pan, cut sides up, in a tight circular pattern. Fill any gaps with smaller pieces.
- 4Brush and Sprinkle — Brush the butter mixture generously over all the croissant pieces, making sure to get into the crevices. Sprinkle the feta cheese evenly over the top.
- 5Bake the Tower — Place the pan on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the croissants are golden brown and crispy on the edges. The internal temperature should read 190°F (88°C) in the center.
- 6Cool Slightly — Remove from the oven and let cool in the pan for 5 minutes. This helps the tower set.
- 7Garnish with Flowers — Carefully remove the sides of the springform pan (if using). Tuck edible flowers and herb sprigs into the gaps between croissants. Serve warm.
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.
