Croissants with jam. That’s it! Just a few ingredients resulting in a delicious dessert, that will put a smile on your face. Ready to serve in 30 minutes.
Another Polish dessert recipe today and a super easy and quick one, perfect for a lazy Sunday afternoon. Not that yesterday’s Polish Nalesniki were difficult to make, they are very easy as well, but these croissants with jam or jelly can hardly be topped when it comes to quick and easy dessert recipes.
What do you need?
- I used ready bought and ready-rolled puff pastry, which you can find in the refrigerator section of the supermarket.
- You could make it with homemade puff pastry as well, it would probably be even better, but I still haven’t got to making my own puff pastry. Buying it is just so easy and it tastes so good…
- Frozen puff pastry can be used as well, just regard the packet’s instructions concerning the rolling and the baking time of the pastry.
- The quantities I used are not so important. Make as much as you want. Buy as much puff pastry as you need, open a jar of jam and keep going until you think you have enough.
Jam or jelly:
- I made these jam croissants with rose petal jam, because this is the way my Polish friend’s family makes it and because I absolutely love rose jam, it has an amazing flavor that I cannot find in any other sort of jam.
- But, if you cannot find it or for some reason, you do not like rose petal jam, you can definitely replace it with any other sort of jam.
- The only thing I would have to say in this matter is that maybe you should go for a stiffer kind of jam, a runnier jam will create a bit of a mess as it will ooze out of the croissants during the baking process.
- I know that for a fact, as part of the croissants I have made were filled with red currant jelly. The resulting croissants were also delicious, but kind of messy and sticky due to that runny filling.
Baking time for the jam croissants
- The baking time depends on the kind of puff pastry you use, just check the packet’s instructions.
- Mine needed about 20 minutes, keep an eye on them, they should be deeply golden.
Other puff pastry recipes:
Croissants with Jam (and Puff Pastry)
- 2 sheets puff pastry, ready-rolled Note 1
- jam or jelly as needed, Note 2
- 1 egg yolk
- 1 tablespoon milk
- icing sugar for dusting
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line one or two baking trays (depending on how many croissants you make) with baking paper.
- Cut pastry: Unroll the puff pastry. Cut the rectangle in half lengthwise, then cut each rectangle into triangles – see picture.
- Fill and form croissants: Place about 1 teaspoon of jam at the base of each triangle and roll up the croissants starting at the bottom. Place the croissants on the prepared baking tray with the seam facing down. Bend in the edges to create a crescent shape.
- Egg wash: Beat the egg yolk and the milk in a small bowl using a fork. Brush the croissants with the egg mixture.
- Bake for about 17 – 20 minutes or until deeply golden (check the packet's instructions regarding the baking time as well).
- Let cool on a wire rack and dust with icing sugar just before serving.
- The puff pastry I use is only refrigerated and already rolled. If using frozen pastry, let it thaw and then roll it to a rectangle.
- The original Polish recipe uses rose petal jam or jelly, which is amazing! But any other sort of jam and jelly is fine.