Mini Strawberry-Filled Croissants (Printable Version)
Flaky pastries filled with fresh strawberries, ideal for brunch or a sweet snack.
# What You'll Need:
→ Pastry
01 -
1 sheet puff pastry, thawed if frozen
→ Fruit Filling
02 -
6 to 8 fresh strawberries, sliced
03 -
2 tablespoons granulated sugar (optional, for filling)
04 -
Strawberry jam, a small spoonful per croissant (optional)
→ Assembly and Finish
05 -
1 egg
06 -
1 tablespoon water
07 -
Powdered sugar, for dusting
08 -
Cream cheese, a small spoonful per croissant (optional)
# Steps To Follow:
01 -
Preheat oven to 190°C. Roll out the thawed puff pastry sheet on a lightly floured surface, shaping it into a rectangle. Slice into triangles approximately 8 centimetres wide at their base.
02 -
Arrange 1 to 2 strawberry slices at the wide base of each triangle. Optionally, add a small dollop of strawberry jam or cream cheese. Gently roll from the wide base to the tip to shape the croissant.
03 -
Beat the egg with 1 tablespoon water to create an egg wash. Lightly brush the surface of each croissant. Bake on a parchment-lined tray for 15 to 18 minutes, or until golden and puffed.
04 -
Allow to cool slightly. Generously dust with powdered sugar before serving, either warm or at room temperature.
# Notes and Tips:
01 -
For best results, use slightly underripe strawberries to avoid excess moisture, and refrain from overfilling to prevent leakage during baking.