I often bake one or two Trader Joe's almond croissants that have proofed 8-9 hours in the turned-off microwave or toaster oven. Typically, I bake them in the toaster oven. Yesterday, though I used the same pan to proof and bake, and proofed in the toaster oven, I baked them in the big oven since I needed to use it for something else once the croissants were done. The other difference is that they proofed for close to 12 hours.
As they baked, all the filling leaked out from the ends, pooling and drying out on the pan. I am wondering which variable is to blame.