Puff Pastry Croissants
These puff pastry croissants are perfect for entertaining and an easy sweet treat using pre-made puff pastry! They are flaky and have a crunchy exterior, soft center and swirls of homemade raspberry jam. And I've included tips for how to make them vegan!
Ingredients
Puff Pastry Croissants
- 2 x sheets frozen puff pastry
- 1 cup (125g) fresh or frozen raspberries note 1 if using store-bought jam
- ⅔ cup (65g) granulated sugar or to taste
- 1 ½ tablespoons (10g) cornstarch / corn flour
- 1 tablespoon (15g) water
Pastry Wash
- 1 tablespoon (20g) maple syrup or other liquid sweetener
- ½ tablespoon (8g) dairy-free milk or water
Instructions
Make the raspberry jam:
- Add the raspberries, sugar, corn starch and water to a wide saucepan. Mix until combined, making sure there are no lumps of corn starch.
- Place the saucepan over high heat. When the mixture starts to boil, stir continuously for 5 minutes. Reduce the heat to low and cook for another 2 minutes.
- Remove from the heat. When the jam has slightly cooled down, transfer to a bowl and chill in the fridge or freezer until cold.
Assemble and bake the puff pastry croissants:
- Preheat your oven to 220°C (430°F). Line 2 baking sheets with parchment paper (note 2).
- Defrost the puff pastry sheets (make sure they’re still cold). If your puff pastry is quite thick, place the dough on a lightly floured surface and roll it out with a rolling pin. Spread a thin layer of jam on each pastry sheet.
- Cut each sheet into around long triangles. I got 7-9 triangles from one sheet of pastry, but the amount you'll get will depend on the size of your puff pastry. Starting from the wide end of each triangle, roll each piece into a croissant shape. Arrange the rolled croissants on your lined baking sheets, with a little space between each.
- In a small bowl, mix the maple syrup and milk. Brush the mixture on the croissants.
- Bake the croissants for 20-25 minutes or until golden brown. Dust with powdered sugar and enjoy!
- The croissants are best enjoyed on the day of baking. Store leftovers in an airtight container at room temperature for 1-2 days. To make the croissants crispy again, reheat them in your oven or airfryer.
Notes
- You can use store-bought jam but need to thicken it first otherwise your croissants won’t have flaky layers inside. In a wide saucepan, mix 1/2 cup (170g) of raspberry jam/preserves with 1 1/2 tablespoons (10g) of cornflour and a dash of water until well combined. Place over medium-high heat and once the mixture starts to bubble, cook for 5 minutes or until slightly thickened. Set aside to cool completely.
- This temperature is for a conventional oven (without a fan). If you have a fan oven, please bake the croissants at 200°C (390°F)