| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 sheet Puff Pastry thawed
- 1 tablespoon Raspberry Jam
- 20 grams Butter melted
- Icing Sugar to decorate
Ingredients
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Instructions
- Cut pastry into 4 triangles. Place 1 teaspoon of jam into the centre of each triangle, then spread over pastry, leaving a 1 cm border around the edge. Beginning at the widest side, roll up pastry until you reach the other end. Tuck the points of each end under to make a half moon shape. Brush with melted butter.
- Place croissants on a paper-lined baking tray.
- Cook in a hot oven, 200 degrees C, for about 20 minutes, or until golden brown. Cool on a wire rack then dust with sifted icing sugar mixture.
Recipe Notes
Croissants can be made up to 1 day ahead, keep in an airtight container. Any flavoured jam can be used in this recipe.
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