Pastry culture in Argentina is simply exquisite. On every block you’ll find quaint coffee shops and aesthetic bakeries that you’ll smell before you see. While there are many types of fracturas (the umbrella term for pastries), there’s one that truly defines Argentina: Medialunas.
Medialuna translates to “half moon”, and they look eerily similar to croissants. However, they are actually quite different!
Medialuna on the left, croissant on the right.
When looking up recipes for medialunas vs croissants, the key difference is that medialunas have egg while croissants do not. Another difference is the ingredient ratios. Croissants have more butter and less sugar. Medialunas have more sugar as well as syrup that is glazed on top.
Lamination is the process of rolling butter into dough to create super fine layers. This is what gives great croissants that “flake all over your clothes” quality. Medialunas are not laminated, which gives them a different texture.
When put on the baking sheet, medialuas are placed close to each other while croissants are spread out. As a result, medilunas are smaller with a less elongated shape.
Medialuna on the left, croissant on the right.
The most noticeable difference between medialunas vs croissants lies in the texture. Medialunas are doughier, thicker, and more moist with a brioche-like quality. On the flip side, croissants are much lighter and airier with that ever coveted “flake factor.”
Medialunas are made with more sugar and a syrup glaze, which makes them sweeter than croissants.
Which do I prefer?!
As much as I enjoy a croissant, I must admit that medialunas have swept my taste buds away.
Hungry for more Argentine eats? Get the 411 on choripan HERE!
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