Deep Fried Croissant Dough?
I am working a new recipe I'm calling Fry Daddies. They are basically like Hot Pockets but some are savory and some are sweet. I want to use a dough that is appealing in both situations and I was figuring if I can make Croissant dough work it would fill my needs. I'm going to chill my fillings (Mac and Cheese, Sausage Gravy, Nutella, a pudding like hot chocolate, etc) so the fillings don't overcook in the deep fryer and I'm hoping that will allow the dough to achieve flakiness without becoming overdone. Has any of you ever heard of using Croissant dough in this manner or have any ideas or suggestions?
I have never tried it and so this is all just speculation. I think you'd have to try it out to see how it works but that said here is my purely speculative thought . . .
Croissant dough is REALLY buttery and intended to be very flaky in the end (as I'm sure you know when you eat one). So I'm not sure it would suit itself very well to frying. I'm not sure it would hold up and it has the potential of just tasting greasy in the end between all the butter and the frying oil.
I think I would try something more like a french tart dough. They are typically made with very little sugar so would work for either savory or sweet fillings and since they wouldn't have as much fat in them as croissant dough I think they would fry up better.
But again I've never tried it, so let us know!