Makes: 6 croissants • Time: 35 minutes
On the count of three, think of a French food. One… two… three! You thought of a croissant, didn’t you? We certainly did. Making puff pastry from scratch doesn’t always fit into any normal schedule, so here’s an easier recipe that calls for just three ingredients. The trick is finding an all-butter puff pastry dough that’s free of shortening and hydrogenated oils.
- 1 sheet frozen puff pastry, thawed
- 6 tsp. Charles Antona fig jam
- 1 egg (or ⅓ cup cream)
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Lay the puff pastry on a cutting board. Using a sharp knife, cut the puff pastry into 6 triangles. Their height should correspond to the width of the puff pastry sheet.
3. Spoon approximately 1 teaspoon of jam onto the dough at the bottom of the triangle. Stretch the bottom corners outward, then fold over the jam. Roll the dough from the bottom of the triangle up to the point, then transfer to the prepared baking sheet and fold the croissant into a half moon shape. Repeat with the remaining dough and jam.
4. In a small bowl, whisk the egg. Using a pastry brush, brush the tops of the croissants with the egg wash. Bake until the croissants are golden, about 20 minutes. Transfer to a wire rack to cool.