Ingredients with Measurements:
- 1 package of croissant dough
- 1 cup of powidl (plum jam)
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Roll out the croissant dough and cut it into triangles.
4. Place a spoonful of powidl on the wider end of each triangle.
5. Roll up the dough, starting from the wider end and tucking in the sides.
6. Place the croissants on the prepared baking sheet.
7. Brush the beaten egg over the croissants.
8. Bake for 15-20 minutes or until golden brown.
9. Remove from the oven and let cool for a few minutes.
10. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 8 croissants
Nutritional information:
Calories per serving: 220
Total fat: 11g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 280mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugars: 10g
Protein: 5g
Substitutions for ingredients:
- Any other fruit jam can be used instead of powidl.
Variations:
- Add a sprinkle of cinnamon or cardamom to the powidl before filling the croissants.
- Top the croissants with a drizzle of honey or powdered sugar before serving.
Tips and tricks:
- Make sure to tuck in the sides of the croissant dough to prevent the filling from leaking out.
- If the croissants are browning too quickly, cover them with foil halfway through baking.
Storage instructions:
Store the croissants in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the croissants in a 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
Serve the croissants on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit over the croissants before serving.
Pairings:
Serve the croissants with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad would pair well with these croissants.
Troubleshooting advice:
- If the croissants are not browning evenly, rotate the baking sheet halfway through baking.
- If the croissants are not fully cooked, bake them for an additional 5-10 minutes.
Food safety advice:
Make sure to store the croissants properly to prevent any foodborne illnesses.
Food history:
Croissants originated in Austria and were later popularized in France.
Flavor profiles:
The croissants have a buttery and flaky texture with a sweet and tangy filling.
Serving suggestions:
Serve the croissants warm for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian