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Raspberry Jam Croissant

Flaky, buttery croissants filled with sweet-tart raspberry jam, perfect for breakfast, brunch, or a treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine French
Servings 14 servings
Calories 250 kcal

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.