Puff pastry butter croissant - recipe

Puff pastry butter croissant

  • Prepare

  • Serves

  • Cook

  • Skill



For the croissants

For the filling

For the finish

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  1. 1

    For the puff pastry dough, sift together the flour and the salt into a mixing bowl and rub in the lard. Stir in enough water to make a soft dough. Wrap in clingfilm and chill for 20 minutes.

    For this step you'll need:

    • 500g Plain white flour
    • pinch Salt
    • 50g Lard
    • 300ml Water cold
  2. 2

    Put the butter between 2 pieces of non-stick baking paper and flatten out with a rolling pin until it is a rectangle 20cm x 15cm.

    For this step you'll need:

    • 300g Butter (unsalted) melted
  3. 3

    Roll out the dough to a rectangle that measures 25cm x 50cm.

  4. 4

    Remove the butter from the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.

  5. 5

    Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.

  6. 6

    Repeat stage 5 and chill for 30 minutes.

  7. 7

    Repeat this rolling and folding twice more and then chill for another 30 minutes. Repeat this step twice more so that the pastry will have been rolled and folded 6 times in total.

  8. 8

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a baking tray with non-stick baking paper.

  9. 9

    Roll out the dough on a floured surface and cut into 20 triangles.

  10. 10

    For the filling mix the nuts with the butter, raisins, rum, honey and cinnamon.

    For this step you'll need:

    • 1 tbsp Butter (unsalted) melted
    • 1 tbsp Raisins
    • 50ml Rum
    • 2 tbsp Honey
    • pinch Cinnamon ground
  11. 11

    Place a little filling and a little jam on the centres of the triangles and roll toward the tip of the triangles, to form crescent shapes.

    For this step you'll need:

    • 150g Apricot jam
  12. 12

    Place the crescents on the baking tray and brush with egg white and sprinkle with almonds. Bake for 15 – 20 minutes until golden brown. Cool on a wire rack.

    For this step you'll need:

    • 2 Egg white(s) (free range) lightly beaten
    • Almonds (flaked)

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