Introduction

These puff pastry croissants filled with homemade raspberry jam are a delightful treat that’s surprisingly easy to make. Flaky, buttery layers combined with sweet and tangy raspberry jam make for a perfect breakfast or snack. You’ll love how simple it is to create bakery-style croissants at home using puff pastry sheets.

The image shows several small croissants made of golden brown puff pastry wrapped around a deep pink filling, visible in layers between the pastry spirals; some croissants are topped with crushed green pistachio nuts, adding texture and color contrast. The croissants are placed on a white marbled surface, with one croissant in clear focus at the center and others softly blurred around it. A small white bowl filled with crushed pistachios is partly visible on the side. The croissants have a shiny, crisp outside and a soft, flaky inside, displaying visible layers and spirals throughout their shape. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets frozen puff pastry
1 cup (125g) fresh or frozen raspberries (or store-bought jam)
2/3 cup (65g) granulated sugar, or to taste
1 1/2 tablespoons (10g) cornstarch / corn flour
1 tablespoon (15g) water
1 tablespoon (20g) maple syrup or other liquid sweetener
1/2 tablespoon (8g) dairy-free milk or water

Instructions

Step 1: Make the raspberry jam by combining the raspberries, sugar, cornstarch, and water in a wide saucepan. Mix well to eliminate any lumps of cornstarch.
Step 2: Heat the mixture over high heat. Once it starts boiling, stir continuously for 5 minutes. Then reduce the heat to low and cook for an additional 2 minutes.
Step 3: Remove the saucepan from the heat. Let the jam cool slightly before transferring it to a bowl. Chill in the refrigerator or freezer until cold.
Step 4: Preheat the oven to 220°C (430°F) and line two baking sheets with parchment paper.
Step 5: Defrost the puff pastry sheets, keeping them cold. If the sheets are thick, roll them out on a lightly floured surface.
Step 6: Spread a thin layer of raspberry jam evenly over each pastry sheet.
Step 7: Cut each sheet into long triangles (about 7-9 per sheet depending on size). Starting from the wide end, roll each triangle into a croissant shape.
Step 8: Arrange the rolled croissants on the prepared baking sheets, leaving some space between each.
Step 9: Mix the maple syrup and dairy-free milk (or water) in a small bowl. Brush this glaze evenly over each croissant.
Step 10: Bake for 20-25 minutes or until golden brown and puffed. Dust with powdered sugar before serving.

Tips & Variations

If you prefer a quicker option, use your favorite store-bought raspberry jam instead of making your own.
For added flavor, sprinkle a little cinnamon or vanilla extract into the jam before cooking.
Brush the croissants with beaten egg instead of the syrup-milk mix for a more traditional golden crust.
Try filling the croissants with other preserves or nut butters for different taste variations.

Storage

Store any leftover croissants in an airtight container at room temperature for 1-2 days. To restore crispiness, reheat them in an oven or air fryer until warm and flaky again. Croissants are best enjoyed fresh but can also be frozen before baking for future use.

How to Serve

The image shows several small crescent-shaped pastries on a white marbled surface, each with golden, flaky layers dusted lightly with powdered sugar. One pastry is cut open and placed on top, revealing multiple layers of light, flaky dough alternating with a deep reddish-purple filling inside. The exposed pastry has a topping of chopped green pistachios on one edge, adding texture and color contrast. The pastries have a rich, warm color with visible sugar crystals and soft, delicate folds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought jam instead of making raspberry jam?

Yes, using store-bought jam is a convenient shortcut. Just spread a thin layer on the puff pastry before rolling, and skip the jam-making process.

How do I know when the croissants are done baking?

The croissants are ready when they puff up and turn a deep golden brown color. They should feel light and flaky to the touch.