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Croissants with jam, croissants with marmalade, croissants with marmalade, with cheese, cottage cheese or ham! The variety of fillings for this dessert is amazing, despite the fact that the classic croissant recipe does not imply any filling at all and uses yeast puff pastry. But you can even take absolutely any dough.

Step 1

Knead the dough. Dissolve the yeast in slightly warm milk and let it sit for 10 minutes, then beat in the egg. Add sugar and salt. Mix. Pour in flour in small portions and knead the dough. Let it sit for 20 minutes.

Step 2

Let's start making puff pastry. Roll it out into a thin layer. Spread butter on it. Fold all the edges to the center - you should get a square envelope. Now you need to press the dough down a little from above and roll it out carefully so as not to tear it. And fold it into an envelope again. Repeat this twice. And leave it for about 15 minutes.

Step 3

While the dough is rising, prepare the yolk for brushing the croissants. Separate the yolk from the white, carefully pouring it from one half of the shell to the other until all the white has drained onto a saucer. Place the yolk in a bowl or small bowl and mix thoroughly with a brush. Set aside.

Step 4

Roll croissants from the finished dough. To do this, divide the dough into small pieces and carefully roll each of them. Cut the dough into triangles, put a teaspoon of jam in the base of each triangle and roll the buns from the base to the top. Place on a baking sheet and let stand for about 10 minutes so that the croissants rise slightly. Brush the top with yolk.

Step 5

Place the croissants in the oven preheated to 180 degrees. Bake until golden brown, about 20 minutes. Remove from the oven and cool before serving.