Puff pastry croissants are one of life’s pleasures, we know, but puff pastry is not exactly easy and it takes some experience to do it well, and also time to let the dough rest in the fridge between folding. These easy puff pastry croissants, however, are definitely simpler, but the result is very good, they are faster to prepare and with this puff pastry you can also make little bundles, apple triangles or cruffins (recipe here). If you don’t have sourdough as always, we can make a dough with 10 g of brewer’s yeast dissolved in 50 ml of lightly sweetened water. Knead 100 g of all-purpose flour and form a dough. When it’s well risen, use it instead of sourdough in making the easy puff pastry croissants.

Difficulty: Medium
Cost: Cheap
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

150 g sourdough
450 g all-purpose flour
200 ml milk
1.5 oz butter
2/3 cup sugar
1 egg
1 pinch salt
7.5 oz butter for laminating

Tools

Mixer
Oven

Preparation

Knead the flour with the sourdough (in the introduction, it’s mentioned how to do it with brewer’s yeast) and milk. Add the softened butter, salt, egg, and sugar until a smooth ball is formed, which is allowed to rise until doubled. Divide the butter for laminating into 7 parts of about 1 oz each and the dough into 8 balls.
Roll out the first ball of dough and sprinkle the first 1 oz of butter on the surface (see photo). Continue alternating the dough disk with butter pieces. Once the tower of disks is complete, roll them with a rolling pin leaving the single disk formed about 1/4 inch thick. Cut triangles and roll them to shape into croissants. Let them rise on a baking sheet lined with parchment paper.
Preheat the static oven to 350°F. Bake the easy puff pastry croissants and cook for about 20 minutes. Brush with a syrup of water and sugar (about 1/4 cup sugar dissolved in 1/4 cup water).