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White Chocolate & Raspberry Mini Crescents
Croissants are well known for their buttery and flaky texture and especially their crescent shape. They have been a staple of French bakeries and patisseries for many years and overtime many variations have been created to brighten this traditional recipe.
Now you can make your own simple version of sweet croissants with delicious white chocolate and raspberry filling following these simple steps.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 16 servings
Ingredients
2 sheets puff pastry, thawed
3 tbsp raspberry jam
50g white chocolate
20g butter, melted
Method
Categories
#Pastry
#Dessert
#Croissant
#Raspberry
#Chocolate
#Baking
Now you can make your own simple version of sweet croissants with delicious white chocolate and raspberry filling following these simple steps.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 16 servings
2 sheets puff pastry, thawed
3 tbsp raspberry jam
50g white chocolate
20g butter, melted
Method
Preheat oven to 180°C and line a tray with baking paper.
Place a sheet of pastry on a clean surface.
Cut the pastry in half lengthwise and then crosswise, making 4 squares.
Cut each square in half diagonally.
Spoon 1/2 teaspoon of jam in the centre of each triangle (close to the long edge).
Finely chop the white chocolate.
Top each triangle with a teaspoon of chocolate.
Starting from the long edge, roll the triangle up.
Fold in the ends to create a crescent shape.
Repeat with the remaining pastry, jam and chocolate.
Place on the prepared tray and brush each croissant with melted butter.
Bake for 10-15 minutes or until golden and puffed.
Dust with icing sugar to serve and fresh raspberries.
Categories
#Pastry
#Dessert
#Croissant
#Raspberry
#Chocolate
#Baking
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