Raspberry Jam Puff Pastry Croissants Recipe
Delightful puff pastry croissants filled with homemade raspberry jam, perfectly golden and flaky. These easy-to-make pastries combine a sweet, fruity filling with buttery puff pastry, ideal for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 14-18 croissants 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Raspberry Jam
- 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
Puff Pastry Croissants
- 2 x sheets frozen puff pastry
- 1 tablespoon (20g) maple syrup (or other liquid sweetener)
- 1/2 tablespoon (8g) dairy-free milk (or water)
Instructions
- Make the raspberry jam: Add the raspberries, sugar, corn starch and water to a wide saucepan. Mix until combined, making sure there are no lumps of corn starch.
- Cook the jam: Place the saucepan over high heat. When the mixture starts to boil, stir continuously for 5 minutes. Reduce the heat to low and cook for another 2 minutes.
- Cool the jam: Remove from the heat. When the jam has slightly cooled down, transfer to a bowl and chill in the fridge or freezer until cold.
- Prepare for baking: Preheat your oven to 220°C (430°F). Line 2 baking sheets with parchment paper.
- Defrost and roll pastry: Defrost the puff pastry sheets, making sure they’re still cold. If thick, place the dough on a lightly floured surface and roll it out with a rolling pin. Spread a thin layer of the chilled jam on each pastry sheet.
- Cut and shape croissants: Cut each sheet into long triangles (7-9 per sheet depending on size). Starting from the wide end of each triangle, roll each piece into a croissant shape. Arrange rolled croissants on lined baking sheets with space between each.
- Brush with glaze: In a small bowl, mix the maple syrup and dairy-free milk. Brush this mixture over the croissants evenly.
- Bake: Bake the croissants for 20-25 minutes or until they turn golden brown and puffed.
- Serve and store: Dust with powdered sugar and enjoy fresh. Store any leftovers in an airtight container at room temperature for 1-2 days. Reheat in the oven or air fryer to restore crispiness.
Notes
- Use store-bought raspberry jam as a shortcut if preferred.
- Ensure puff pastry is still cold when rolling for best results.
- Amount of triangles cut may vary depending on the size of your puff pastry sheets.
- Maple syrup and dairy-free milk glaze adds a beautiful shine and slight sweetness to croissants.
- Best enjoyed fresh on the day of baking for optimal texture.
- Reheating croissants in the oven or air fryer will restore their crispy crust.
Keywords: puff pastry croissants, raspberry jam croissants, homemade croissants, breakfast pastries, easy croissant recipe
