Fast croissants made from puff pastry

You do not have to cook the dough yourself, so that you can have delicious croissants. Especially, if before with the test you were not particularly friendly. Save yourself the nerves and time and prepare croissants from the finished puff pastry. Believe me, they will be no worse than store croissants. And if you try, it's even better.

Fast croissants made from puff pastry

In order to prepare such croissants you will need:

• One egg yolk (for lubrication);
• Filling (you can safely navigate to your taste);
• Ready-made puff pastry.

And now we'll tell you how to make a croissant.

The first thing to do is put the dough for 30-50 minutes so that it is thawed. Your dough should be soft.

Next, take the rolling pin and roll our dough into a rectangle. The thickness of the rectangle should be about four millimeters. By the way, it depends on the thickness of the dough will depend on how lush croissants will turn out.

When the dough is rolled, you need to cut it into the same triangles. Then in the middle of the triangle place the filling. It can be chocolate, condensed milk, jam, cream, cottage cheese and much more.

It remains only to collapse each triangle, starting from the wide end. Thus, you will get bagels, and when you bend them so that the shape of the crescent turns out, then you will see a croissant.

Now it remains only to beat the egg yolk and grease them with the resulting croissants (it is because of the egg that the croissants turn out to be golden).

Turn the oven on a temperature of two hundred degrees and put our croissants there. Croissants are cooked for about 15-30 minutes. It depends on their size and the characteristics of your oven.

That's so easy and quickly made croissants from the finished puff pastry.

Do you want to enjoy the taste of real croissants? Then prepare the French croissants, the recipe of which we will offer you.

French croissants

Ingredients for the dough:

• 550 grams of flour;
• Fifty grams of starch;
• 35 grams of butter;
• 10 grams of dry yeast ;
• 150 milliliters of water;
• 50 milliliters of milk;
• Seven teaspoons of sugar;
• 325 grams of butter (to lubricate the dough);
• Egg yolk (also for lubricating the dough).

Cooking method

First you need to sift the flour and mix it with a baking powder. Then add a touch of salt, sugar, yeast and mix well.

Next, a thin trickle pour in the milk, and also add butter (softened) and water. We knead the dough, then cover it with food film and leave it until it increases about two times.

After the dough has risen, it is necessary to crush it and hide it in the refrigerator for an hour and a half.

He takes the dough out of the refrigerator and puts it on the table, sprinkled with flour.

In the mind we divide the dough into three parts, two of them are lubricated with butter. Then fold the dough in this way: first we fold the ungreased part of the dough, and then greased. At you it turns out, the original book. Back we hide our dough in the refrigerator for an hour (in order for the oil to freeze).

We take out the dough from the refrigerator and again do the previous operation, and remove the dough in the refrigerator for another half an hour.

This procedure must be repeated three more times.

When the dough is ready, roll it into a thin layer, then cut out the circle and divide it into eight parts. Each part is rolled into a croissant.

Leave our croissants in order that they come up, and then lubricate them with yolk and put them on a baking tray, previously lubricated with sunflower oil.

The oven should be already heated up to 220 degrees, but you need to bake a croissant at a temperature of 190 degrees, until a ruddy crust appears.

Serve croissants when they cool slightly. Bon Appetit!

Now you can not only pamper yourself with real French croissants, but also treat guests who accidentally come up by preparing quick croissants from a ready-made puff pastry.