Raspberry Jam Croissants are a total game-changer for breakfast or brunch! I’ve always loved the flaky, buttery goodness of a perfect croissant, and adding that sweet-tart raspberry jam just takes it to a whole new level.
These are perfect for a lazy weekend morning, a special occasion, or even just a treat-yourself moment during the week.
They’re surprisingly easy to make, and the result is something truly special.
Raspberry Jam Croissant: An Overview
These Raspberry Jam Croissants are all about that delightful combination of textures and flavors. We’re talking crispy, flaky layers of pastry wrapped around a vibrant, fruity filling.
The slight tanginess of the raspberries cuts through the richness of the croissant beautifully, so it’s not overly sweet.
You can enjoy these warm from the oven, at room temperature, or even slightly reheated.
They’re wonderful on their own, or paired with a cup of coffee, tea, or even a glass of milk. Perfect to start your day.
Ingredients for Raspberry Jam Croissant
Here’s what you’ll need to make these little cuties:
- 1 package (about 17.3 ounces) frozen puff pastry, thawed
- 1/2 cup raspberry jam (seedless is great, but any kind works!)
- 1 large egg
- 1 tablespoon water
- Optional: coarse sugar for sprinkling
A note about the puff pastry: Make sure it’s thawed, but still cold. This makes it much easier to work with. If it starts to get too soft, just pop it back in the fridge for a few minutes.
For the jam, feel free to use your favorite brand. If you only have jam with seeds, and you prefer a smoother filling, you can gently heat the jam and strain out the seeds.
The egg and water create an egg wash, which gives the croissants a beautiful golden-brown color and helps them crisp up.
Step-by-Step Instructions: Making Your Croissants
1. First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a small bowl, whisk together the egg and water until well combined. This is your egg wash.
3. Gently unfold the thawed puff pastry sheets on a lightly floured surface. You should have two sheets.
4. Using a sharp knife or a pizza cutter, cut each sheet into triangles. You can make them any size you like, but I usually aim for about 6-8 triangles per sheet.
5. Spoon about a teaspoon of raspberry jam onto the wide end of each triangle. Don’t overfill, or it will leak out during baking.
6. Starting at the wide end, roll up each triangle towards the point. Gently curve the ends inward to create that classic croissant shape.
7. Place the rolled croissants on the prepared baking sheet, leaving a little space between them.
8. Brush the tops of each croissant with the egg wash. This is what gives them that lovely shine and color.
9. If you’re using it, sprinkle the tops with coarse sugar. This adds a little extra sweetness and crunch.
10. Bake for 15-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them, as ovens can vary.
11. Once they’re done, remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from getting soggy.
Variations & Tips for the Best Raspberry Jam Croissants
- Different Jam: Feel free to experiment with other jam flavors! Apricot, strawberry, or even a mixed berry jam would be delicious.
- Add a Sprinkle: Instead of coarse sugar, try sprinkling with sliced almonds or a little bit of cinnamon sugar before baking.
- Make Ahead: You can assemble the croissants ahead of time and keep them in the refrigerator (covered) overnight. Then, just bake them fresh 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 350°F (175°C) oven for a few minutes until warmed through.
- Serving: These are amazing on their own, but you could also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent treat.
Key Details
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: About 12-16 croissants (depending on size)
- Equipment you’ll need: Baking sheet, parchment paper, small bowl, whisk, knife or pizza cutter, pastry brush (optional).
Raspberry Jam Croissant
Ingredients
- 1 package about 17.3 ounces frozen puff pastry, thawed
- 1/2 cup raspberry jam
- 1 large egg
- 1 tablespoon water
- Optional: coarse sugar for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg and water until well combined for the egg wash.
- Unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut each sheet into triangles, about 6-8 per sheet.
- Spoon about a teaspoon of raspberry jam onto the wide end of each triangle.
- Roll up each triangle from the wide end to the point, curving the ends inward to shape croissants.
- Place croissants on the baking sheet, leaving space between them.
- Brush the tops with egg wash.
- Sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes, or until golden brown and puffed up.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.