Puff pastry butter croissant - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Advanced
Ingredients
For the croissants
- 500 g Plain white flour
- Salt
- 50 g Lard
- 300 ml Water cold
- 300 g Butter (unsalted)
For the filling
- 100 g Walnuts ground
- 1 tbsp Raisins
- 1 tbsp Butter (unsalted) melted
- 50 ml Rum
- 2 tbsp Honey
- Cinnamon ground
- 150 g Apricot jam
For the finish
- 2 Egg white(s) (free range) lightly beaten
- Almonds (flaked)
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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
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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
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3
Roll out the dough to a rectangle that measures 25cm x 50cm.
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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.
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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.
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6
Repeat stage 5 and chill for 30 minutes.
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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.
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8
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a baking tray with non-stick baking paper.
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9
Roll out the dough on a floured surface and cut into 20 triangles.
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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
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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
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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)