About this dish
Medialunas are soft, lightly sweet crescent-shaped pastries that are a staple of Argentine café culture, closely related to the croissant but made with a brioche-style dough and finished with a honey or sugar glaze that gives them a distinctive sheen and tender texture.
📍 Find the best Medialunas near me
AI-powered — Google, TripAdvisor and food blogs
Ingredients
🌾3 cups (375g) all-purpose flour
🧂1 teaspoon salt
🍬3 tablespoons sugar
🫙2 teaspoons active dry yeast
🥛120ml warm whole milk
💧60ml warm water
🥚2 large eggs
🧈150g unsalted butter, cold and cut into thin slabs (for laminating)
🧈30g unsalted butter, softened (for the dough)
🍯4 tablespoons honey (for the glaze)
💧2 tablespoons water (for the glaze)
Method
Serves 41
In a large bowl, combine the flour, salt, and sugar. Dissolve the yeast in the warm water and milk and let sit for 5 minutes until foamy, then add to the flour along with the eggs and softened butter. Mix and knead until a smooth, elastic dough forms, about 8–10 minutes. Wrap and refrigerate for at least 1 hour.2
On a lightly floured surface, roll the chilled dough into a large rectangle. Arrange the cold butter slabs over two-thirds of the dough, then fold the unbuttered third over the middle and the remaining third on top (like a letter fold). Wrap and refrigerate for 30 minutes.3
Remove the dough and roll it out again into a rectangle. Perform two more letter folds, chilling the dough for 30 minutes between each fold. After the final fold, refrigerate the dough for at least 1 hour or overnight.4
Roll the laminated dough out to a large rectangle about 4–5mm thick. Cut the dough into long triangles with a base of about 8–10cm.5
Starting from the wide base of each triangle, roll the dough tightly toward the point, then gently curve the ends inward to form a crescent shape. Place on a parchment-lined baking tray.6
Cover the shaped medialunas loosely with a clean cloth and allow them to proof at room temperature for 1.5 to 2 hours, until noticeably puffed.7
Preheat the oven to 190°C (375°F). Bake the medialunas for 14–18 minutes, until golden brown.8
While they bake, prepare the glaze by gently heating the honey and water together in a small saucepan until combined. As soon as the medialunas come out of the oven, brush them generously with the warm honey glaze and allow to cool slightly before serving.✓ What Makes it Authentic
Medialunas are deeply embedded in everyday Argentine life, particularly in Buenos Aires, where they are a fixture of the traditional breakfast or merienda (afternoon snack) served alongside coffee or mate. They are most commonly enjoyed at cafés and bakeries (panaderías) throughout the country, and the glazed, slightly sweet Argentine style sets them apart from their European croissant relatives.
User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
🌍 Food Vlogs
Eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2026 What To Eat · hello@whattoeat.world