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.