Raspberry Jam Croissant
Flaky, buttery croissants filled with sweet and tangy raspberry jam, perfect for brunch, breakfast, or dessert.
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.