Flaky and Fruity Jam-Filled Croissant

Flakey and Fruity Jam-Filled Croissant


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This twist on the classic French delicacy is very much jam-packed - literally! Try out this recipe for a delicious pastry that doubles as breakfast and dessert.

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Chicago IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

16 12 Croissants


  • 1 lb softened butter
  • 4 egg yolks
  • 1 C cream cheese, softened
  • 4 C flour
  • 1 jar raspberry jam

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Mix butter with egg yolks in large bowl until fluffy. Add cream cheese and beat in until blended. Add flour in four intervals, stirring in each time. Divide dough into 12 small balls the size of an orange, wrap each in plastic and refrigerate them for an hour.

Take out two or three dough balls at a time and warm them up until they're soft enough to roll. On lightly floured surface, roll out dough to a 12-inch circle and cut into 8 slices.

Place a teaspoon of jam on the edge of each slices. Rolling each up towards the center, and tuck their ends underneath themselves to create a croissant shape. While rolling the balls out, preheat the oven to 350°.

Place croissants on parchment lined cookie sheet, and bake in oven for 30 minutes or until golden brown. Remove pan, and after 1 minute, transfer to racks, let cool and serve.

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