Filled croissants

Tags: Vegetarian Desserts World cuisine
20
96

This pastry originally comes from France, but has now become popular all over the world. Try this recipe out for yourself and enjoy a self-baked croissant at breakfast with a cup of coffee or tea….There's no better start to the day.

Ingredients

600 g
15 g
fresh yeast
or
10 g
dry yeast
350 ml
milk
50 g
margarine
1
egg
Optional:
60-80 g
sugar
For the filling:
a little bit of
jam
or
a little bit of
chocolate spread

Preparation

  • Make a pile of the flour on the working surface and make a small depression in the middle. Add the yeast, the milk, the egg, and the margarine in the depression. Knead all of the ingredients together until a smooth dough is formed.
  • Roll out the dough with a rolling pin to a thickness of about 5 mm. (1/4 in.)
  • Cut out triangles, spread on every triangle a teaspoon jam or chocolate crème and roll them together from the two outer corners to the top corner in the shape of a spiral, bend slightly to give the typical crescent shape.
  • Place them on greaseproof paper (wax paper) and cover with a dish towel.
  • Allow them to rise at room temperature until they doubled theirm volume, spread with beaten egg, and then bake in the oven for 20 minutes at 210°C. The croissants can also be baked longer in the oven, when necessary. Be careful, the pastry will brown more, when adding more sugar.

At a glance

Preparation time
1 h
Cooking / Baking time
20 min
Temperature
230°C
Difficulty
medium

Nutritional information

per 100g
protein 4g
fat 7g
carbs 41g
kcal 248
kj 1051
Products in this recipe