Puff pastry croissants are a worthy alternative to store-bought treats that don't always taste good. Delicacies prepared by one's own hands always turn out lush, very crumbly and insanely fragrant, and you can fill them with absolutely any filling.

How to make croissants from puff pastry?

Baking homemade puff pastry croissants is a simple idea that anyone can do. Having applied the purchased blank, you need to defrost it, roll it out a little and form small bagels, and it is not necessary to fill them with filling. There are two most common ways to shape croissants.

Puff pastry croissants without filling

Without a filling, croissants made from puff yeast dough are tastier. Instead of filling, soft butter is used, baking in this case comes out incredibly fragrant. It is important to remember that the purchased dough is unleavened, therefore it is better to supplement the products with sugar or, on the contrary, with spices, pour icing on top or sprinkle with powder, sesame seeds, that is, add your favorite taste to simple pastries.

Ingredients:

• yeast dough - 500 g;
• butter - 70 g;
• powdered sugar - 1 tbsp. l.;
• vanilla;
• yolk - 1 pc.;
• milk - 30 ml.

Cooking

1. Defrost the dough and roll out a little.
2. Lubricate the layer with soft oil, sprinkle with a mixture of powder and vanillin.
3. Cut into triangular segments, roll up, shape into a crescent shape.
4. Cooking croissants from puff pastry will last 30 minutes at 180.

Puff pastry croissants with chocolate - recipe

The most common treat option is puff pastry croissants with chocolate, kids will love this treat! For the filling, a tile cut into slices, ready-made drops, slices of famous children's chocolate is used. Decorate the delicacy with icing or sprinkle with powdered sugar.

Ingredients:

• dough - 500 g;
• chocolate - 100 g;
• milk - 20 ml.

Cooking

1. Roll out the defrosted dough a little, cut into triangular pieces.
2. Put a piece of chocolate on the wide side, roll up.
3. Put on a baking sheet with parchment, grease with milk.
4. Bake puff pastry croissants for 25 minutes at 190 degrees.

Puff pastry croissants with boiled condensed milk

Baking puff pastry croissants with condensed milk is a simple and very rewarding business, because simple and budgetary products make an excellent delicacy that all homemade people will appreciate. It is better to buy condensed milk ready-made, it is thicker and will not spread over the baking sheet during baking, and the dough will come out more fluffy and crumbly from the yeast dough.

Ingredients:

• dough - 500 g;
• boiled condensed milk - ½ b.;
• yolk - 1 pc.

Cooking

1. Defrost the dough, roll out quite a bit.
2. Cut into triangles, distribute on a wide part of the blanks one teaspoon of condensed milk.
3. Bake puff pastry for 25 minutes at 190 degrees.

Croissants with Nutella puff pastry

Puff pastry croissants with - a delicacy that is eaten faster than baked, treats are very tasty while still hot, when the nutella is liquid in the middle and has not frozen. Baking is prepared very quickly, so there is an opportunity to have time to create sweetness for the morning meal and serve with a cup of hot coffee.

Ingredients:

• yeast dough - 500 g;
• nutella - 150 g;
• yolk - 1 pc.

Cooking

1. Defrost the dough, roll out, cut.
2. Put 1 tsp on the wide part of the triangle. nutella rolls.
3. Put the blanks on a baking sheet with parchment, grease the surface with yolk.
4. Bake croissants with puff pastry Nutella for 25 minutes at 190 degrees.

Puff pastry croissants with jam

Puff pastry is a good idea for making a quick treat using ingredients that are on hand. The jam should be thick, like confiture or jam, if there are fruit slices in syrup, you can apply them by straining from the sweet liquid. About 10 small bagels come out of a half kilogram of dough.

Ingredients:

• dough - 500 g;
• jam - 2/3 st.;
• yolk - 1 pc.;
• powder for sprinkling.

Cooking

1. Roll out the defrosted semi-finished product, cut it into pieces, put 1 tablespoon of jam, without liquid syrup.
2. Roll the blanks into rolls, put on a baking sheet with parchment.
3. Lubricate with yolk, bake for 20-30 minutes at 200 degrees.
4. Sprinkle slightly cooled puff pastry croissants with powdered sugar.

Puff pastry croissants are the perfect solution to feed your picky little one with healthy foods. It is better to take a yeast-free dough, add berries or raisins to the filling. Baking is good both hot and cold, not only tea or coffee, but also a glass of milk will be an appropriate addition to the delicacy.

Ingredients:

• yeast-free dough - 500 g;
• cottage cheese - 100 g;
• raspberries - 100 g;
• powdered sugar - 1 tbsp. l.;
• vanilla;
• yolk - 1 pc.

Cooking

1. Defrost the dough, roll out, cut into pieces.
2. Combine cottage cheese with powder, vanilla.
3. Spread on a wide part of the workpiece by 1 liter. curd filling, on top of 2-3 berries.
4. Roll up rolls, grease with yolk.
5. Bake for 30 minutes at 200 degrees.

Puff pastry croissants with apples

Croissants made from ready-made puff pastry are a good help when guests are already on their way, but there was no dessert in the house. With such a blank in the freezer, you can easily create excellent treats in just half an hour, taking into account the time for preparing the ingredients. Fruit filling - an all-season option, you can use sliced ​​\u200b\u200bapples or grate the pulp, combining with sugar and spices.

Ingredients:

• dough - 700 g;
• apples - 2 pcs.;
• sugar - 2 tbsp. l.;
• cinnamon - 1 tsp;
• milk - 20 ml;
• yolk - 1 pc.

Cooking

1. Roll out the dough, cut.
2. Grate apples on a coarse grater or cut into small strips. Combine with sugar and cinnamon.
3. Put the filling on the wide part of the workpiece, roll up the rolls.
4. Lubricate with a mixture of yolk and milk.

Bake croissants from store-bought puff pastry and fill with berries is not a fancy business. It is better to take a semi-finished product with yeast, and frozen cherries will also fit, if there is fresh - ideal, you must definitely remove the bones. Berries in their own juice are also suitable, any option requires drying the berries and sprinkling with starch so that the juice does not immediately run out of the roll.

Ingredients:

• yeast dough - 650 g;
• cherry - 200 g;
• white chocolate - 70 g;
• starch - 1 tbsp. l.;
• yolk - 1 pc.

Cooking

1. Roll out the dough, cut.
2. Chop the chocolate into pieces.
3. Dry the cherries, sprinkle with starch.
4. Put 3-4 berries and 1 slice of chocolate on the wide part of the workpiece.
5. Roll up, grease with yolk.
6. Bake for 25 minutes at 180 degrees.

Puff pastry croissants with cheese - recipe

An excellent option to please guests with savory pastries is to cook from puff pastry. For the filling, any slightly salty cheese will do: hard, suluguni or mozzarella, in the latter version, you can add a little thyme, so the taste of the delicacy will be more interesting. Sesame seeds are used to decorate the surface, and the treat is served hot.

Ingredients:

• yeast dough - 500 g;
• cheese - 100 g;
• yolk - 1 pc.;
• milk - 1 tbsp. l.;
• sesame - 1 tbsp. l.

Cooking

1. Roll out the dough, divide into large triangles.
2. Cut cheese into chunks.
3. Put the cheese on the workpiece, roll up the rolls.
4. Lubricate with a mixture of milk and yolk, sprinkle with sesame seeds.
5. Bake for 25 minutes at 190 degrees.

All the kids will definitely like the small, "one bite" croissants with puff pastry sweets. Marmalade slices need to be taken in a small size and multi-colored, so the delicacy will also come out beautiful. If desired, you can roll the workpiece in sugar, crushed nuts or sprinkle with powder after cooling.

Ingredients:

• dough - 500 g;
• marmalade - 10-15 pcs.;
• yolk - 1 pc.;
• sugar - 2 tbsp. l.

Cooking

1. Roll out the thawed dough, cut into small triangles.
2. Put a piece of candy on each blank, roll up.
3. Lubricate with yolk, sprinkle with sugar.
4. Bake for 20 minutes at 180 degrees.

A quick and easy option for making a treat without filling is croissants made from puff pastry without yeast with cinnamon. The insanely fragrant treat will be prepared in just half an hour, it can be served both hot and chilled. Such delicacies can be heated in the microwave, this will not affect the crispy qualities.

Croissants with boiled puff pastry condensed milk are ideal for breakfast with a cup of hot coffee. It is unlikely that anyone can resist a mouth-watering pastry with a ruddy crispy crust.

About the dish

Croissants are classic crescent-shaped flour products that are considered a symbol of France. They are made with or without filling. Boiled condensed milk, jam, chocolate, berries, cream, marzipan, confiture, as well as cheese and ham can serve as a filler. You can buy them at any bakery, but homemade croissants with boiled condensed milk or jam are much tastier.

Serve hot - it tastes better

For puff pastries, you need premium flour, preferably with high gluten.

To prepare croissants with boiled condensed milk, you need to take high-quality yeast. You can use both dry (preferably not fast-acting) and live ones. The latter will require 2 times more.

Attention should also be paid to the quality of butter: it should not contain vegetable additives and have a fat content of at least 82%.

It is better to buy boiled condensed milk ready-made - it has a thicker consistency and will not spread.

Do not take the butter out of the refrigerator too early before rolling. It is better to keep it there longer, especially if the room is warm and the rolling process will take a long time, for example, with little culinary experience.

It is not necessary to roll out the dough too thin for croissants - it can tear. Before putting it in the refrigerator, it must be wrapped with a film or paper to prevent airing and the formation of a crust on the surface.

Important! You need to work with a puff base quickly so that the butter does not melt when rolling, otherwise there will be no layers.

There are two ways to make croissants with boiled condensed milk. The filling is either placed before wrapping, or, as in the case of eclairs, ready-made pastries are filled through a slit on the side. The second method of making a croissant with boiled condensed milk is usually used in the case of a delicate filling.

Croissants are a classic French pastry that is very popular. Outwardly, the products are similar to bagels, only they are made from yeast puff pastry. There is a quick and easy recipe for making croissants with condensed milk.

Classic recipe

To prepare delicious and original pastries, you will need:

• 600 g wheat flour;
• 20 g fresh yeast;
• 80 g of granulated sugar;
• 250 g cream-based butter;
• 1/4 liter of milk;
• 1 pinch of salt;
• 100 grams of boiled condensed milk;
• powdered sugar for sprinkling.

The cooking process takes a lot of time. However, the result is very tasty croissants with condensed milk.

How to knead the dough

To make croissants at home, you need to knead the dough correctly. To do this, sift the flour through a fine sieve. Milk should be warmed to room temperature. Yeast should be added to it so that the mass becomes homogeneous.

Sifted flour must be mixed with milk and yeast. Salt and 50 g of melted butter from cream should also be added here. After that, you need to knead a homogeneous and elastic dough. The finished mass should be placed in a warm place. The dough should come up. If this did not happen, then the technology of its mixing was violated.

What's next?

Croissants with condensed milk are made from puff pastry. When the mass has approached, it is necessary to knead it, and then roll it into a rectangular layer. After that, in the center you need to place 100 grams of softened butter from cream, cut into small pieces. The dough should be rolled up and carefully rolled out.

On the resulting layer, it is necessary to put the remaining butter from the cream. After that, it is worth covering everything with the second part of the dough, roll it out again, fold it again and roll it out. The prepared mass should be placed in a cold place for 20 minutes.

After the specified time, the dough must be rolled out again, folded into 3 layers. Finally, the mass should be placed in the cold. The more such manipulations with the test, the better it will turn out.

We form pastries

How to make croissants from puff pastry with condensed milk? The baking process is quite simple. The prepared dough must be taken out of the refrigerator, divided into layers, and then rolled out one of them. Its thickness should be no more than 1 centimeter. The rolled layer should be divided into neat triangles. On the wide part of the piece, you need to put a little boiled condensed milk. Each layer must be carefully rolled up so that you get a bagel. Thus, you need to wrap all the croissants. At home, you can cook pastries not only with condensed milk.

How to bake

Croissants with condensed milk, the recipe of which is described above, must be transferred to a baking sheet previously moistened with water. The blanks should stand a little for proofing. This takes no more than 20 minutes. During this time, it is worth heating the oven to 220 ° C. Bake croissants with condensed milk until golden brown.

At the end, the pastries should be lightly greased with water, and then sprinkled with powdered sugar. You can eat croissants with tea, coffee and other drinks, both hot and cold.

Process details

Now you know the recipe for croissants with condensed milk. The dough can be prepared without much difficulty. To make the pastry delicious, it is worth considering a few subtleties of its preparation.

Croissant dough contains a lot of oil. You can't use margarine to make it. Butter should be used as fat. Moreover, its amount should be almost equal to the amount of flour.

The finished yeast dough must be cooled in the refrigerator. This is what it differs from the usual, which is used to make pies and buns.

Dough and butter must be chilled. Otherwise, the fat will combine with the rest of the components. It is the oil that makes the dough puffy.

The room where the croissant dough is kneaded should be cool. The high temperature will melt the butter. As a result, the fat will combine with other components of the dough, and it will no longer be puffy.

If you are not confident in your abilities, you can buy puff pastry in the store. However, teach, it must be yeast. Condensed milk can also be purchased already boiled. This will save time and speed up the process of preparing croissants.

In conclusion

Croissants with condensed milk are tender and tasty. In the process of cooking for them, you should not reduce the number of “rolling” of the dough. Otherwise, the product will not be puffy enough. It is worth noting that croissants are prepared with both sweet and salty fillings. In any case, the components must be dry. If the filling is liquid, then during the cooking process the dough will become heavy and wet. If condensed milk is wrapped in croissants, then it should be boiled. If desired, you can make a more complex filling by adding dried fruits or nuts to it.

Puff pastry croissants with boiled condensed milk is a quick-to-cook, but at the same time such a tasty and tender delicacy that it is impossible to refuse it. Crispy puff pastry combined with such a familiar from childhood boiled condensed milk in combination gives an unsurpassed taste. By the way, you can make delicious.

Ingredients:
- yeast puff pastry - 500 g,
- boiled condensed milk - 1 can,
- egg (for lubrication) - 1 pc.

How to cook with a photo step by step

Roll out the ready-to-cook dough. The thickness of the rolled dough is approximately 3-4 mm. It is better to choose a rectangular or round shape, so that it is more convenient to cut further. It is better not to use a lot of flour so that the finished croissant sticks well.




Cut the rolled dough into triangles.




We spread the boiled condensed milk one teaspoon per triangle.






Roll up to form croissants. Place on a baking sheet lined with parchment paper. For greater confidence that the pastries will not stick, you can additionally grease the parchment with butter or ghee. It is better to spread it at a sufficient distance from each other so that the baking has room to rise. Since we use yeast dough, you can leave the finished croissants on a baking sheet in a warm place to rest for 20 minutes.




Brush each croissant thoroughly with egg wash. We send it to the oven at a temperature of 180 degrees for 25 minutes.




Leave the croissants on the baking sheet to cool slightly and transfer to a plate.
It is best to eat fresh croissants for breakfast.
Bon Appetit!
They also turn out very tasty.

We will need 500 g of puff-yeast dough and about half a can of boiled condensed milk. This amount is enough for one standard baking sheet. I don’t recommend baking more at a time, since croissants are tastiest when warm, just taken out of the oven.

There is only one rule in the recipe that must not be broken - do not rush! In order for the croissants to turn out airy, they need to be given at least an hour for proofing - in the heat, the yeast will activate, loosen and raise the dough, it will become light and weightless, like a cloud. In the oven, French bagels will rise a little more, the dough will become layered and crispy (due to the large amount of oil in the composition). As for the filling, try to choose high-quality condensed milk, it will not spread and stay inside the baking.

Total time: 2 hours / Active time: 30 minutes / Yield: 8 servings

Ingredients

• puff yeast dough - 500 g
• boiled condensed milk - 1/2 can
• egg - 1 pc. for brushing croissants
• sugar - 1 tsp for sprinkling
• vegetable oil - for greasing the pan

Cooking

Defrost puff pastry at room temperature - about 1 hour. Lightly flour a work surface, lay out a layer and roll out the dough with a rolling pin to a thickness of 3-4 mm. Do not overdo it, you should not roll it too thin, otherwise it will be difficult for you to form products, and the filling may leak out.



Cut out triangles from the dough - with a base of 10-12 cm. In total, I got 8 pieces.



Put the filling on the wide part of the triangles - boiled condensed milk, about 1.5-2 teaspoons each. If you put less, it will seem that the fillings are too oily. If you overdo it, it will be difficult for you to roll the dough. Look for the golden mean.



Form croissants. First, grab the edges of the dough at the base of the triangles with your fingertips and stretch them slightly to the sides.



Then cover the filling - just tuck the free edge of the dough on top so that the condensed milk is inside.



Loosely twist the dough, moving in the direction from the widest part to the narrowest. Put the formed croissant on the table so that the narrow edge-tail is at the bottom (then it will not unwind during baking). Twist the elongated edges slightly so that the bagel turns out to be in the shape of a crescent and the filling does not leak out.



Transfer the blanks to a baking sheet lined with parchment and greased with vegetable oil. Crack a small chicken egg into the bowl and break it open with a fork. Using a soft brush, brush the surface of the croissants with the resulting melange. Cover with a second baking sheet and place in a warm place for 40-60 minutes. Since the dough is yeast, it needs time to proof.



When the croissants have risen and puffed up, brush them again with melange and sprinkle a little granulated sugar on top.



Send the baking sheet to the oven, preheated to 180-200 degrees. Bake until golden brown, about 20-30 minutes.

These are such beautiful puff pastry croissants with condensed milk. They browned in the oven and grew a little more. The dough is very crispy and layered, and inside is a fragrant filling. It is best to serve pastries warm. Happy tea!