Puff Pastry Croissants
Photo by Simon Lambert
Serves: 4
Prep time: 10 minutes
Cook time: 18–22 minutes
Skill level: Easy
Ingredients
1 sheet Heritage Bakers ready-rolled puff pastry (25 cm × 25 cm)
1 egg, lightly beaten (for egg wash)
Pinch of flaky sea salt (optional)
To serve: Butter and your favourite jam
Method
Preheat the oven to 200 °C (fan 180 °C). Line a baking tray with baking paper.
Cut the pastry sheet into 4 even triangles by cutting the square in half diagonally, then again the other way to form 4 equal triangles.
To shape the croissants, starting at the wide end, gently roll each triangle toward the tip to form a crescent shape. Slightly curve the ends inward.
Brush with egg wash and sprinkle lightly with flaky salt if desired.
Bake for 18–22 minutes until golden, puffed and crisp.
Serve warm with butter and jam. Best enjoyed fresh from the oven.
Make Ahead & Freeze
Assemble and roll the croissants, place on a tray and freeze until firm. Transfer to a container or bag and store frozen for up to 2 months.
To bake: Brush with egg wash and bake from frozen at 200 °C (fan 180 °C) for 22–25 minutes until golden and crisp.
Recipe by Alison Lambert
