Description
A flaky, buttery croissant filled with sweet and tart raspberry goodness.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter (cold)
- 1 cup Fresh Raspberries
- 1/4 cup Sugar
- 1 packet Yeast
- 1/2 cup Milk (warm)
- 1/2 tsp Salt
Instructions
- In a large mixing bowl, combine flour, sugar, yeast, and salt. Gradually mix in the warm milk until it forms a soft dough. Knead for 5-7 minutes until smooth.
- Roll out the dough into a rectangle, spread softened butter over two-thirds, fold, and repeat the chilling process for at least 30 minutes.
- Prepare filling by mashing raspberries with sugar to taste.
- Roll out the dough, cut into triangles, place filling on the wide end, and roll towards the tip.
- Let shaped croissants rise for 30-60 minutes. Bake at 375°F (190°C) for 15-20 minutes until golden brown.
- Allow to cool slightly before enjoying.
Notes
Serve warm with powdered sugar or alongside whipped cream. Can be frozen before the second rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: croissant, raspberry, pastry, baking, brunch