🥐 Croissants with jam from puff pastry
📝 Ingredients:
Purchased puff pastry – 400 g
Jam – 100 g
Egg yolk – 1 piece
Flour for rolling out the dough
🔥 Preparation:
1. Prepare the ingredients. Defrost the puff pastry at room temperature. You can use either yeast or non-yeast puff pastry (I used non-yeast). Choose the jam to your taste, I used peach jam.
2. I had the puff pastry in two layers. First, place one layer of pastry on a surface dusted with flour.
3. Roll out the pastry lengthwise to a thickness of about 2-3 millimeters.
4. Cut the pastry into 4 rectangles, and each rectangle into 2 triangles. As a result, you will get 8 long triangles from one layer of pastry.
5. On the wide edge of each triangle, about 1.5 centimeters from the edge, place 1 teaspoon of jam.
6. Make a small cut on the wide part of each triangle, not quite reaching the jam.
7. Wrap the part of the pastry with the cut, covering the filling. Press the wrapped ends of the pastry to the dough.
8. Then, starting from the side with the jam, covered with pastry, roll up the pastry into a croissant. Similarly, form all 8 croissants. Roll out the second layer of pastry and also form 8 croissants.
9. Place the croissants on a baking tray lined with a baking mat (or parchment paper).
10. Separately, whisk the raw egg yolk with a fork. Brush the croissants with the beaten yolk, and if desired, sprinkle with sugar on top.
11. Bake the croissants with jam in a preheated oven at 220 degrees for 15-20 minutes (until the puff pastry turns golden).
12. Remove the ready puff croissants from the oven, transfer them to a plate, let them cool a bit and serve them to the table.
13. And here's what a croissant looks like when cut. The puff pastry turns out to be airy, tender, and the jam filling pleasantly complements it.
Notes:
Store-bought puff pastry can be all-butter, regular, yeast, or non-yeast. Either type works, but the texture may vary slightly.
Thaw the puff pastry fully but keep it cold, so it is easier to work with and puffs better in the oven.
In American stores, puff pastry is often sold frozen in sheets, so one package may contain 1 or 2 sheets depending on the brand.
Use a thick jam or preserves so the filling does not leak too much during baking.
Avoid overfilling the croissants, or the jam may run out as they bake.
If the jam is very thin, you can chill it first or mix it with a few crumbs of cookie or cake to make it thicker.
The small cut at the wide end helps shape the croissant more neatly and makes rolling easier.
Place the croissants with the tip tucked underneath so they keep their shape while baking.
Leave some space between them on the baking tray, as puff pastry expands in the oven.
Brushing with egg yolk gives the croissants a deep golden color and a glossy finish.
Let them cool slightly before serving, since the jam filling will be very hot right out of the oven.
These are best eaten fresh on the day they are baked while the pastry is crisp and flaky.
by JLAFORUMSDOTCOM
Dining and Cooking