Raspberry and White Chocolate Croissants are one of my absolute favorite treats to bake, especially when I’m looking for something that feels a little bit fancy without being too much work.
They’re perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
The combination of flaky, buttery pastry, sweet white chocolate, and tart raspberries is just AMAZING.
And the best part? They’re surprisingly easy to make!
Recipe Overview: Raspberry and White Chocolate Croissant
This recipe takes the classic croissant and elevates it with a simple, yet incredibly delicious filling.
We’re talking about a warm, buttery croissant, stuffed with creamy white chocolate and bright, fresh raspberries.
It’s a delightful balance of textures and flavors that’s sure to impress.
These are ideal for a leisurely breakfast, a lovely addition to a brunch spread, or even a sweet treat alongside your afternoon tea.
You can also prepare the elements ahead of time, making them super convenient for busy mornings.
Detailed Ingredients for Raspberry and White Chocolate Croissant
Here’s what you will need to create these sweet treats:
- Croissant Dough: 1 package (about 14-17 ounces) of pre-made, refrigerated croissant dough (the kind that comes in a tube). You can also use frozen puff pastry sheets, thawed according to package directions, but the texture will be slightly different.
- White Chocolate: 4 ounces of good-quality white chocolate, chopped into small pieces. I prefer using a white chocolate bar rather than chips, as it melts more smoothly.
- Fresh Raspberries: About 1 cup of fresh raspberries. Make sure they are ripe but firm, not mushy. You could substitute frozen raspberries, but thaw them completely and pat them dry before using.
- Egg: 1 large egg, lightly beaten. This is for the egg wash, which gives the croissants a beautiful golden-brown color.
- Powdered Sugar (optional): for dusting.
Step-by-Step Instructions: Making the Perfect Raspberry and White Chocolate Croissant
Let’s get baking! Here’s how to make these delicious pastries:
- Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the croissants from sticking and makes cleanup a breeze.
- Unroll the Dough: Carefully unroll the croissant dough onto a lightly floured surface. If you are using puff pastry, gently roll it out to about 1/8-inch thickness.
- Cut the Dough: If using pre-made croissant dough, separate it along the perforated lines into triangles. If using puff pastry, use a sharp knife or pizza cutter to cut the dough into triangles (about 4-5 inches wide at the base).
- Add the Filling: Place a small amount of chopped white chocolate (about a teaspoon) near the wide end of each triangle. Top with 3-4 fresh raspberries. Don’t overfill, or the filling will leak out during baking.
- Roll the Croissants: Starting at the wide end, gently roll up each triangle towards the point. Place the rolled croissants on the prepared baking sheet, seam-side down, leaving a little space between each one. Curve the ends slightly to create a crescent shape.
- Egg Wash: Brush the tops of the croissants with the beaten egg. This will give them a beautiful, glossy finish.
- Bake: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep a close eye on them – baking times can vary depending on your oven. You’re looking for a deep golden color, which indicates they’re cooked through and nice and flaky.
- Cool and Dust: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar just before serving.
Variations & Tips for the Best Croissant Experience
- Different Berries: Feel free to swap out the raspberries for other berries, like blueberries or blackberries.
- Chocolate Variety: Try using milk chocolate or dark chocolate instead of white chocolate for a different flavor profile.
- Nutty Addition: Add a sprinkle of chopped almonds or pecans along with the white chocolate and raspberries for extra crunch.
- Make-Ahead: You can assemble the croissants the night before, cover them tightly with plastic wrap, and refrigerate. Then, just bake them in the morning!
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for about 5 minutes, or until warmed through.
- Serving: Best served warm.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 27-30 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, Parchment paper, Knife or pizza cutter, Small bowl, Pastry brush (optional)
Raspberry and White Chocolate Croissant
Flaky, buttery croissant filled with creamy white chocolate and fresh raspberries, perfect for brunch or dessert.
Ingredients
- 1 package 14-17 ounces pre-made croissant dough
- 4 ounces white chocolate chopped
- 1 cup fresh raspberries
- 1 large egg beaten
- Powdered sugar optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll croissant dough and separate into triangles.
- Place white chocolate and raspberries on the wide end of each triangle.
- Roll up triangles from wide end to point, and place on baking sheet seam-side down.
- Brush croissants with beaten egg.
- Bake for 12-15 minutes, until golden brown.
- Cool on baking sheet, then transfer to wire rack. Dust with powdered sugar if desired.