Raspberry Jam Croissants are one of my absolute favorite treats to bake, especially when I want something that feels fancy but is surprisingly easy to make. These are perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
The combination of flaky, buttery pastry and sweet, tangy raspberry jam is just AMAZING. And the best part? You can whip these up without spending all day in the kitchen.
Raspberry Jam Croissant Overview
These little pastries are essentially croissants filled with delicious raspberry jam. Imagine biting into a warm, golden-brown croissant, and then getting that burst of fruity sweetness inside.
They’re incredibly versatile. You can serve them warm, at room temperature, or even slightly chilled.
They’re fantastic with a cup of coffee or tea, and they also make a beautiful addition to a brunch spread.
Plus, they’re a real crowd-pleaser! Kids and adults both love them. The homemade touch makes them even more special.
Ingredients for Your Raspberry Jam Croissants
Here’s what you’ll need to gather to get baking:
- Puff Pastry: 1 package (usually about 14-17 ounces) of frozen puff pastry, thawed. You can find this in the freezer section of your grocery store. I prefer using all-butter puff pastry if possible, because it offers the best flavor, but any kind will work.
- Raspberry Jam: About 1/2 cup of your favorite raspberry jam. Seedless jam is great, but if you like the texture of seeds, that’s perfectly fine too! You can also use homemade jam if you have it.
- Egg: 1 large egg. This will be for the egg wash, which gives the croissants that beautiful golden color and shine.
- Water: 1 tablespoon of water, to mix with the egg.
- Optional Topping: A sprinkle of coarse sugar, like turbinado sugar, for a little extra sweetness and crunch on top (totally optional, but tasty!).
If you don’t have raspberry jam, you could substitute with another fruit preserve, like strawberry, apricot, or even blueberry. Just make sure it’s a flavor you enjoy!
Step-by-Step Instructions: Making the Raspberry Jam Croissants
Let’s get to the fun part – baking!
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet onto a lightly floured surface. If your puff pastry comes in two sheets, you can work with one at a time.
- Cut into Triangles: Using a sharp knife or a pizza cutter, cut the puff pastry into triangles. I usually aim for triangles that are about 4-5 inches wide at the base, but you can make them bigger or smaller depending on how large you want your croissants. You should be able to get around 6-8 triangles from a standard sheet.
- Add the Jam: Place a small spoonful (about a teaspoon) of raspberry jam at the base of each triangle. Don’t overfill, or the jam will leak out during baking.
- Roll Up the Croissants: Starting at the base of the triangle, gently roll up the pastry towards the tip. You can slightly curve the ends inward to create that classic croissant shape.
- Make the Egg Wash: In a small bowl, whisk together the egg and the tablespoon of water until well combined.
- Brush with Egg Wash: Place the rolled-up croissants onto a baking sheet lined with parchment paper. Using a pastry brush, lightly brush the tops and sides of each croissant with the egg wash. This is what will give them that lovely golden-brown color.
- Optional: Add Sugar: If you’re using coarse sugar, sprinkle a little over each croissant after brushing with the egg wash.
- Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep a close eye on them towards the end of the baking time, as ovens can vary.
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re delicious warm, but be careful, the jam inside can be very hot!
Variations & Tips for the Best Raspberry Jam Croissants
- Different Jams: Feel free to experiment with other jam flavors! Strawberry, apricot, or even a mixed berry jam would be delicious.
- Add Some Zest: For an extra layer of flavor, you could add a tiny bit of lemon or orange zest to the raspberry jam before filling the croissants.
- Make-Ahead: You can assemble the croissants (up to the egg wash step) and store them in the refrigerator, covered, for up to 24 hours before baking. Just add a few minutes to the baking time if they’re cold from the fridge.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheating: To reheat, pop them in a 300°F (150°C) oven for a few minutes until warmed through. This will help them crisp back up. Or enjoy it at room temperature.
- Serving: Serve warm or cool, on it’s own or with your favorite breakfast drink.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 6-8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, pastry brush, small bowl.
Raspberry Jam Croissant
Ingredients
- 1 package 14-17 ounces frozen puff pastry, thawed
- 1/2 cup raspberry jam
- 1 large egg
- 1 tablespoon water
- Optional: Coarse sugar for topping
Instructions
- Gently unfold the thawed puff pastry sheet onto a lightly floured surface.
- Cut the puff pastry into triangles.
- Place a teaspoon of raspberry jam at the base of each triangle.
- Roll up the pastry towards the tip to form croissants.
- Whisk together the egg and water for the egg wash.
- Brush the croissants with egg wash.
- Optional: Sprinkle with coarse sugar.
- Bake at 375°F (190°C) for 15-20 minutes, until golden brown.
- Cool slightly before serving.