Flaky Apricot Jam Croissants

Incredibly delicious, crispy on the outside and soft on the inside! Youʼll love this flaky yeast croissant dough because itʼs easy to make. I like that this recipe doesnʼt require refrigerating the puff pastry several times. The result is delicious puff pastries with a crispy crust.
cook time: 2h 30 min
Hazel Farrow
Flaky Apricot Jam Croissants

Nutrition Facts (per serving)

321
Calories
15g
Fat
39g
Carbs
8g
Protein

Ingredients (28 portions)

Basic:

Salt 1 tsp
Sugar 2 tsp
Wheat flour 500 g
Butter 50 g
Milk 200 ml
Eggs 2 pc
Vegetable oil 100 ml
Dry yeast 10 g
Apricot jam (can be replaced with jam, marmalade, boiled condensed milk) 100 g

Recipe instructions

Step 1

Step 1
Ingredients. Leave the butter in a warm place to soften it.

Step 2

Step 2
First we make the dough. Pour the yeast with warm milk and add sugar. The dough will rise in 15-20 minutes in a warm place.

Step 3

Step 3
Pour half a portion of flour into another plate, add salt, eggs, vegetable oil and mix. Then pour in the dough and mix.

Step 4

Step 4
Add the remaining flour and knead the dough. The dough will slightly stick to your hands.

Step 5

Step 5
Cover the dough with cellophane and leave it in a warm place to rise for 1 hour.

Step 6

Step 6
During this time the dough tripled in size. Wet your hands with water and knead the dough.

Step 7

Step 7
Divide the finished dough into 8 parts. And we start making puff pastry.

Step 8

Step 8
Sprinkle the table with flour. Roll out 1 piece of dough and set aside.

Step 9

Step 9
Grease this layer with softened butter.

Step 10

Step 10
Then roll out the 2nd part of the dough and cover the 1st part. We also coat with butter. And so on, roll out 6 parts, do not grease the last layer with oil.

Step 11

Step 11
Roll out the resulting stack of 8 layers with a rolling pin as thin as possible. I rolled out the dough to 3mm thickness.

Step 12

Step 12
Now cut the dough into triangles with a regular knife or a curly cutter. The bottom of the triangle is approximately 11 cm, the height of the triangle is 14 cm.

Step 13

Step 13
Place jam, boiled condensed milk, jam or marmalade on the base of the triangle. Choose thick jam. I used apricot and chose apricot slices from the jam because the liquid part would spread.

Step 14

Step 14
We twist the triangles with a roll, trying to stretch the ends of the triangle to the sides.

Step 15

Step 15
Grease a baking sheet with oil and place the croissants. Cover with cellophane and leave to rise for 15 minutes. Then bake the croissants in an oven preheated to 180 degrees for about 20-30 minutes — it depends on your oven.

Step 16

Step 16
Lay out the finished croissants. Making sweet water – 2 tbsp. water and 2 tsp. sugar, stir and brush the surface of the croissant. I sprinkled sugar on top.

Step 17

Step 17
These are the puff pastries you get. I rolled out the dough to a thickness of 3 mm, and in the finished baked goods the layer thickness is 1 cm. The layers of dough are clearly visible from the side.

Step 18

Step 18
And here are these fluffy croissants in cross-section. I got 28 pieces.

Step 19

Step 19
Invite everyone to have tea. Bon appetit!

Additional rubrics

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