I didn’t think a croissant could get any better. Then I had a medialuna in Buenos Aires and honestly, I haven’t looked at a French croissant the same way since.
Medialunas (literally “half moons” in Spanish) are Argentina’s answer to the croissant. They’re smaller, sweeter, and glazed with a sugar syrup that makes them almost sticky on the outside.
My husband Silas and I ate about six of these in one sitting at a tiny café near Recoleta, and neither of us felt bad about it. 🥐
If you’ve never had one, imagine a croissant that decided to be a little more fun. Less buttery and flaky, more soft and syrupy sweet. They’re the kind of thing you’ll want with a strong coffee, and once you try making them at home, store-bought pastries start feeling kind of sad.
So let’s get into it.
What You’ll Need
Here’s everything you’ll need to pull this off. Nothing here is hard to find, which is one of the reasons I love this recipe so much.
For the dough:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups |
| Granulated sugar | 1/3 cup |
| Instant yeast | 2 1/4 tsp (1 packet) |
| Salt | 1 1/2 tsp |
| Whole milk (warm) | 1 cup |
| Unsalted butter (softened) | 1/4 cup |
| Large egg | 1 |
| Egg yolk | 1 |
For the butter block (the lamination layer):
| Ingredient | Amount |
|---|---|
| Unsalted butter (cold) | 1 cup (2 sticks) |
| All-purpose flour | 2 tbsp |
For the sugar glaze:
| Ingredient | Amount |
|---|---|
| Water | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
For the egg wash:
| Ingredient | Amount |
|---|---|
| Egg | 1 |
| Water | 1 tbsp |
Tools You’ll Need
- Rolling pin
- Stand mixer with dough hook (or your hands, if you’re feeling strong)
- Plastic wrap
- Baking sheets
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
- Small saucepan (for the glaze)
How to Make Medialunas
Step 1: Make the Dough
Warm your milk until it’s just body temperature, not hot. Too hot and it’ll kill the yeast, and then you’re stuck with croissant-shaped bread.
Mix the flour, sugar, yeast, and salt together in your stand mixer bowl.
Add the warm milk, egg, egg yolk, and softened butter. Mix on low until it comes together, then knead for about 8 minutes until smooth.
Shape into a ball, place in a lightly greased bowl, and cover with plastic wrap.
Let it rise for 1 hour, or until doubled in size.
Step 2: Prep the Butter Block
While the dough rises, mix your cold butter with 2 tablespoons of flour.
Shape it into a flat rectangle, roughly 6×8 inches, between two sheets of parchment paper.
Pop it in the fridge. You want it cold but still pliable, not rock hard.
Step 3: Laminate the Dough
This is the part that sounds scary but really isn’t.
Roll your risen dough into a rectangle about twice the size of your butter block.
Place the butter block in the center and fold the dough over it like you’re wrapping a present, sealing the edges completely.
Roll it out into a long rectangle, then fold it into thirds (like folding a letter). This is called a “turn.”
Wrap it in plastic and chill for 30 minutes.
Repeat this turn two more times, chilling for 30 minutes between each one.
I know that sounds like a lot of waiting. But this is exactly what gives medialunas those soft, visible layers, and it’s worth every minute.
Step 4: Shape the Medialunas
Roll your dough into a large rectangle, about 1/4 inch thick.
Cut it into long triangles, similar to how you’d cut a croissant.
Starting from the wide end, roll each triangle up toward the point.
Curve the ends slightly to form that classic crescent shape.
Place them on a parchment-lined baking sheet, leaving space between each one since they’ll puff up.
Step 5: Let Them Rise Again
Cover the shaped medialunas loosely with a towel.
Let them rise for 45 minutes to 1 hour, until they look noticeably puffier.
Step 6: Bake
Preheat your oven to 375°F (190°C).
Brush each medialuna with egg wash.
Bake for 15 to 18 minutes, until golden brown on top.
Step 7: Glaze Them While Hot
While your medialunas bake, make the glaze. Combine the water, sugar, and vanilla in a small saucepan and simmer for 3 to 4 minutes until slightly syrupy.
The second they come out of the oven, brush the glaze generously over the top of each one.
This step is what makes them medialunas instead of just small croissants, so don’t skip it.
Pro Tips
- Keep everything cold during lamination. If your butter starts melting into the dough instead of staying in separate layers, you’ll lose that flaky texture. If it feels warm at any point, just chill it again before continuing.
- Don’t rush the rises. I know it’s tempting to skip ahead, but the slow rise is what makes these soft instead of dense.
- Glaze them immediately after baking. The heat helps the glaze soak in slightly instead of just sitting on top like a hard shell.
- Roll your triangles a bit longer than you think you need to. Longer triangles mean more visible layers once they’re rolled up, and honestly, more layers just look more impressive.
- Use a light hand when rolling the triangles. Pressing too hard flattens the layers you worked so hard to create.
Substitutions and Variations
Medialunas are pretty traditional, but here are a few swaps that work well:
- Dulce de leche filling: Add a spoonful of dulce de leche before rolling for a version called “medialunas rellenas.”
- Savory version: Skip the sugar glaze and add a pinch of salt to the dough for something closer to a plain croissant.
- Dairy-free: Swap the butter for a plant-based butter alternative and use oat milk instead of whole milk. The texture will be slightly less rich, but still good.
- Whole wheat: Substitute up to half the flour with whole wheat flour for a heartier crumb.
Make Ahead Tips
You can prep the laminated dough up to 2 days in advance. Just keep it wrapped tightly in the fridge after your final turn.
You can also shape the medialunas and freeze them unbaked. When you’re ready, let them thaw and rise overnight in the fridge, then bake fresh in the morning.
Leftovers and Storage
Medialunas are honestly best eaten the day they’re made, but leftovers still hold up well.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Up to 5 days, though the texture softens slightly.
- Freezer: Freeze baked and cooled medialunas for up to 2 months.
- Reheating: Warm in a 300°F oven for 5 to 8 minutes to bring back some of that fresh-baked texture.
FAQ
Are medialunas the same as croissants?
Not quite. They’re smaller, sweeter, and glazed with syrup, while croissants are typically larger, less sweet, and left unglazed.
Why is my dough not rising?
Your yeast might be old, or your milk might have been too hot or too cold. Milk around 105°F (40°C) is the sweet spot.
Can I make these without a stand mixer?
Yes. Kneading by hand just takes a bit longer, around 10 to 12 minutes, until the dough feels smooth and elastic.
What’s the difference between “de manteca” and “de grasa” medialunas?
De manteca means made with butter, which is what this recipe uses. De grasa uses lard instead, giving a slightly different flavor and texture that’s popular in some regions of Argentina.
Can I add filling before baking?
Yes. Dulce de leche, ham and cheese, or even chocolate chips work well tucked into the triangle before rolling.
Wrapping Up
Medialunas take a bit of patience, but they’re one of those recipes where every bit of waiting pays off.
Once you pull that first batch out of the oven and brush on the glaze, you’ll understand why Argentinians eat these things by the dozen.
Give this recipe a try, and let me know in the comments how yours turned out. I’d also love to hear if you added any fillings of your own, or if you have any questions before you get started. 🥐
