Homemade Blueberry Filled Croissants

Homemade Blueberry Filled Croissants


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Feel like it’s impossible to make croissants? Ditch the bakery and create your own Homemade Blueberry Filled Croissants with this recipe! You don’t need to go to a fancy bakery to get these authentic French croissants; with this recipe, you can bake like real pastry chef.

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Time needed

15-20 min preparation + 25-30 min cooking

Serving Size / Yield

6-8 servings


  • Croissants:
  • 3 ¾ cups of all-purpose flour
  • 1 packet of yeast
  • 6 eggs
  • ½ cup of Plain Greek Yogurt
  • ¼ cup & 2 tablespoons of granulated sugar
  • 1 ½ teaspoon of salt
  • 2 sticks & 2 tablespoons of unsalted butter, cubed and soften
  • Filling:
  • 1 cup of blueberry jam (any jam of preference)
  • Glaze:
  • 1 egg, beaten
  • Powdered sugar, garnish

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Preheat the oven at 350F.
Using a large electric mixing bowl, sift the flour and combine it with the yeast. Then, slowly combine the eggs, plain Greek yogurt, sugar, and salt. When all of the ingredients are nicely combined, work the dough for a good 10 minutes.
After you’re done working the dough, add the butter one cube at a time and slowly mix in between each take. Once all the butter is incorporated. Place the dough onto a lightly oiled surface. Form a ball by taking each edge at a time and fold the dough inwards and then turn it over to close.
Transfer the formed balls to a lightly oiled bowl and cover with plastic wrap. Leave it to rise for 2 ½ hours. When the dough as doubled its size, place in the refrigerator for 3 hours.
On a flat surface, sprinkle the surface with flour and roll out the dough until it is ½ inch thick, 1 foot long and wide. Using a pastry wheel or a pizza cutter, cut the dough in half length wise. Then, cut each half into triangles.
Pull the opposite corners outward a tad but ad roll up the pastry from the base to the tip to from the croissant shape.
Using a baking sheet lined with parchment paper, place the croissants on the baking sheet. Brush the egg beat glaze onto the croissants and bake for 25-30 minutes. Let the croissants cool for 15 minutes. Create a small hole on the back of the croissants to fill in the jam.
Using a pastry bag with a long, narrow tip or a Ziploc bag with a cut off tip, place the blueberry jam into the bag. Carefully fill in the croissants with jam.
Garnish the croissants with powdered sugar.

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