Quick puff pastry croissants, without the classic turns and without hassle, are very similar to the classic French croissants, soft and crumbly. After having made several times the famous Croissants with the flake method, I decided to try making these delicious quick puff pastry croissants that I found while browsing the web and they piqued my curiosity right away. At first, I was a bit skeptical, but then I thought if the croissants with the flake method turn out great, why shouldn’t these too? Indeed, they turned out to be fabulous croissants, soft and fragrant, very similar to the famous French croissants. If you love homemade croissants, I recommend trying them, I’m sure they’ll win you over from the first bite. Let’s see together how to prepare quick puff pastry croissants
OTHER CROISSANTS YOU MIGHT LIKE
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
QUICK PUFF PASTRY CROISSANTS WITHOUT TURNS, SOFT AND CRISPY READY TO BAKE IN A FEW MINUTES
- 2 1/8 cups all-purpose flour
- 1/2 cup milk (if you want you can replace the milk with water)
- Half block of brewer's yeast
- 1/4 cup sugar
- 5.6 oz butter
- 1 pinch salt
- water
- powdered sugar
Steps
LET’S PREPARE THE QUICK PUFF PASTRY CROISSANTS
First, cut the butter into pieces at least 1 inch in size, even irregular, and let them cool in the refrigerator for at least 4 hours or overnight.
Dissolve the yeast in milk at room temperature. Pour the flour fountain-style on the work surface, make the classic hole in the center, add all the ingredients including the butter. Knead very quickly, and once you form a ball, even a bit irregular, let it rest covered in the refrigerator. I put it in the morning and worked on the dough in the evening, but you can also leave it in the fridge overnight and work on it the next day.
Roll out the dough on a lightly floured surface and form a large rectangle, cover it with plastic wrap and let it rest in the refrigerator for 1 hour. Take the dough and fold it in three for three consecutive times, that is, fold it in three and roll it out forming a rectangle again and repeat this operation 2 more times. Cut triangles from the rectangle and form the croissants by rolling from the longest side to the tip. Place the croissants on a baking sheet covered with parchment paper and let them rise until they double. Before baking, brush them with egg. Bake at 350°F for about 20 minutes but adjust according to your oven. During baking, prepare a glaze with water and powdered sugar, adjust the quantities so that it’s quite thick. A few minutes before removing them from the oven, pour the glaze over the croissants and put them back in the oven for a few seconds, then remove them and let them cool, the glaze will harden. If you don’t like glaze, you can sprinkle them with powdered sugar or for a neutral taste, brush them with egg and sugar before baking.
