I didn’t grow up eating medialunas. Honestly, I didn’t even know they existed until I was wandering a bakery in Buenos Aires at 7am, jet-lagged and starving.
I ordered whatever the woman behind the counter pointed at.
It was a medialuna. And it changed how I think about breakfast pastries forever.
They look like croissants. They are not croissants. Medialunas are softer, sweeter, and glazed with a sugar syrup that makes the outside just slightly sticky in the best way.
Argentinians eat these things constantly. With coffee, with dulce de leche, dunked straight into a café con leche until they’re soft enough to fall apart.
And once you make a batch at home, you’ll get why.
This recipe takes some patience (we’re laminating dough, after all), but I promise it’s more forgiving than a French croissant. Let’s get into it.
What You’ll Need
For the dough:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups |
| Granulated sugar | ⅓ cup |
| Salt | 1 tsp |
| Instant yeast | 2 ¼ tsp (1 packet) |
| Whole milk, warm | 1 cup |
| Unsalted butter, melted | 3 tbsp |
| Egg | 1 large |
For laminating:
| Ingredient | Amount |
|---|---|
| Unsalted butter, cold | 1 cup (2 sticks) |
For the sugar glaze:
| Ingredient | Amount |
|---|---|
| Water | ½ cup |
| Granulated sugar | ½ cup |
For the egg wash:
| Ingredient | Amount |
|---|---|
| Egg | 1 large |
| 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 sheet
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Pro Tips
Keep your butter cold. This is the number one thing that separates a flaky medialuna from a sad, greasy one. If your butter starts sweating or getting soft while you’re folding, stop and chill the dough for 15 minutes.
Don’t rush the chilling steps. I know. You want to eat them now. But every rest period lets the gluten relax, which is what gives you those thin, distinct layers instead of one dense lump.
Roll evenly. Uneven thickness means some spots bake faster than others, and you’ll end up with a pastry that’s burnt on one end and doughy on the other.
Glaze while they’re still hot. The sugar syrup needs heat to soak in properly. If your medialunas have cooled down, the glaze just sits on top instead of sinking in.
Don’t skip the egg wash. It’s a small step, but it’s the difference between a dull, pale pastry and one with that deep golden color you see in bakery windows.
Instructions
Step 1: Make the dough
In a stand mixer with the dough hook, combine flour, sugar, salt, and yeast. Add warm milk, melted butter, and the egg.
Mix on low until it comes together, then knead for about 6 minutes, until smooth and elastic.
Shape into a ball, place in a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled.
Step 2: Prep the butter block
While the dough rises, place your cold butter between two sheets of parchment paper.
Pound and roll it into a rough 7×7 inch square. Chill it in the fridge until you need it.
Step 3: Laminate the dough
Roll the risen dough into a rectangle about twice the size of your butter block.
Place the butter block in the center, then fold the dough over it like an envelope, sealing the edges.
Roll it out into a long rectangle, then fold it into thirds (like a letter). This is your first fold.
Wrap in plastic and chill for 30 minutes.
Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold. You’ll do three folds total.
Step 4: Shape the medialunas
After the final fold and chill, roll the dough out into a large rectangle, about ¼ inch thick.
Cut into triangles (a pizza cutter makes this so much easier).
Starting from the wide end, roll each triangle up toward the point, then curve the ends slightly inward to form a crescent shape.
Step 5: Second rise
Place the shaped medialunas on a parchment-lined baking sheet, leaving space between them.
Cover loosely and let them rise for 45 minutes to 1 hour, until visibly puffy.
Step 6: Egg wash and bake
Preheat your oven to 375°F (190°C).
Whisk the egg with water and brush it gently over each pastry.
Bake for 15 to 18 minutes, until golden brown.
Step 7: Glaze
While they bake, combine water and sugar in a small saucepan over medium heat. Simmer until the sugar dissolves completely.
The second they come out of the oven, brush the warm syrup generously over each medialuna.
Let them cool for just a few minutes before diving in.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Whole milk | Oat or almond milk | Works fine, slightly less rich |
| Granulated sugar (dough) | Brown sugar | Adds a subtle caramel note |
| Plain glaze | Orange blossom water in glaze | Very traditional in some Argentine bakeries |
| Plain medialunas | Filled with dulce de leche | Add 1 tsp before rolling each triangle |
| Unsalted butter | European-style butter | Higher fat content, flakier layers |
Make Ahead Tips
You can prep the laminated dough up to 24 hours ahead. After your final fold, wrap it tightly and refrigerate instead of moving straight to shaping.
Shaped, unbaked medialunas also freeze well. Freeze them on a tray until solid, then transfer to a freezer bag. When you’re ready, let them thaw and rise overnight in the fridge, then bake as usual.
Leftovers and Storage
Medialunas are best the day they’re made, but they’ll keep well.
Store them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze the baked, glazed medialunas for up to 2 months. Reheat in a 300°F oven for about 8 minutes to bring back that fresh-baked texture.
Nutrition (Per Medialuna, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Fat | 11g |
| Carbohydrates | 25g |
| Sugar | 8g |
| Protein | 3g |
Makes about 16 medialunas. Values are estimates and will vary based on exact ingredients used.
FAQ
Are medialunas the same as croissants?
Not quite. They’re smaller, sweeter, and glazed with syrup, which gives them a different texture and flavor than a classic French croissant.
Why is my dough tearing during lamination?
Your butter is probably too cold and hard, or your dough got too warm. Let the dough rest for a few minutes at room temperature if it’s cracking, or chill it if the butter’s leaking out.
Can I make these without a stand mixer?
Yes. Just knead the dough by hand for about 8 to 10 minutes instead of 6.
What’s the difference between “de grasa” and “de manteca” medialunas?
De manteca means made with butter (what this recipe is). De grasa uses lard or a savory alternative and is typically less sweet.
Can I skip the sugar glaze?
You can, but it’s what makes a medialuna a medialuna. Without it, you’ll basically have a plain butter roll.
Wrapping Up
Medialunas take some effort, but they’re worth every fold and chill.
Make a batch this weekend, pour yourself some coffee, and see what all the fuss is about.
If you try this recipe, I’d love to hear how it went. Drop a comment below and let me know, or share any questions you have along the way.