I wanted to try making Quick Puff Pastry Croissants. This recipe is faster than the classic one, which involves a much longer puff pastry process, but the result is just as excellent, and you’ll have the satisfaction of making them with your own hands!

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Difficulty: Medium
Cost: Affordable
Preparation time: 3 Hours
Cooking time: 20 Minutes
Portions: about 16 croissants
Cuisine: Italian

Ingredients

0.5 oz fresh yeast
3 1/3 tbsp water
2 tsp sugar
2/3 cup all-purpose flour
2 eggs
1/3 cup sugar
1/4 cup milk
5 tbsp butter
2 cups all-purpose flour
to taste jam
to taste jam (flavor of your choice)

Preparation

Place the lukewarm water in a bowl, add the fresh yeast, sugar, and stir well until dissolved.
Then add the flour, mix until the ingredients are combined.
Cover the bowl with plastic wrap and let it rise for at least 30 minutes.
The mixture should at least double in size.
Place one egg, 1/4 cup of sugar, the milk, 4 tbsp of melted butter in a bowl and mix with a whisk. Add the leavened mix and continue mixing with the whisk.
Gradually incorporate the flour; when the mixture becomes more solid, transfer it to a floured work surface and knead with your hands until smooth (this will take a few minutes).
Roll out the dough with a rolling pin to form a rectangle about 28×10 inches.
Brush the surface with 1 tbsp of melted butter and sprinkle with 1 tbsp of sugar, divide into 7 rectangles 4 inches wide and stack them on top of each other, turning the last one with the buttered side down.
Roll out the dough again with the rolling pin to create a sheet of 28×10 inches.
Cut out triangles with a base of 4 inches (you’ll get about 16), place a teaspoon of jam at the base, and roll up keeping the tip under the croissant.
Place the croissants on a baking tray lined with parchment paper, let them rest for at least two hours (they should double in volume) covering them with a kitchen towel.
Remove the kitchen towel, brush with beaten egg, bake at 350°F for 20 minutes, until golden.