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Croissants with raspberries
How to cook Croissants with raspberries
Step 1
Defrost puff pastry, roll it out to a thickness of 3 mm.
Step 2
Using a pizza cutter (or a simple sharp knife), cut out triangles.
Step 3
Spread the filling on the wide part and roll up the croissants.
Step 4
Put on a baking sheet and cover with a towel. We leave for an hour.
Step 5
Preheat oven to 180 degrees. Separate the yolk from the protein, grease the raw croissants with the yolk and put in the oven for 25 minutes. Voila!
Croissants with raspberries - FAQ About Ingredients, Baking Time and Storage
Yes, fresh puff pastry works just as well. Simply skip the defrosting step and roll it out directly to 3mm thickness.
You can use other berries like strawberries or blueberries, or even try jam, Nutella, or almond cream for a different flavor.
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.
Yes! Use vegan puff pastry and substitute the egg yolk wash with a plant-based milk or maple syrup glaze.
Line the baking sheet with parchment paper or a silicone mat to ensure easy removal after baking.
Absolutely. Freeze them on a tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cooking time.
Warm them in a 160°C (320°F) oven for 5-10 minutes to restore their crispiness. Avoid microwaving, as they can become soggy.
Yes! Cut smaller triangles for bite-sized croissants and reduce baking time by 5-10 minutes, checking for golden color.
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