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 Croissant with Halva and Jam Recipe
Soft, moderately crumbly dough with a crispy crust, sweet and sour filling. This is the best croissant recipe I've ever made- a very tasty dough.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 170 minutes
Servings
Ingredients
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 170 minutes
Servings
Ingredients
Instructions
  1. Beat the eggs with salt.
    Beat the eggs with salt.
  2. Add warm milk and melted butter.
    Add warm milk and melted butter.
  3. Add dry yeast and brandy.
    Add dry yeast and brandy.
  4. Mix the flour with baking powder, sift and add to the liquid part.
    Mix the flour with baking powder, sift and add to the liquid part.
  5. Knead a not very steep dough. Transfer to a container, cover with plastic wrap and refrigerate for 2 hours.
    Knead a not very steep dough. Transfer to a container, cover with plastic wrap and refrigerate for 2 hours.
  6. Roll out the dough into a circle.
    Roll out the dough into a circle.
  7. Divide with a knife into 8 segments.
    Divide with a knife into 8 segments.
  8. For the filling, prepare apple-pear jam and halva (I have chocolate). Mash the halva with a fork, adding either a little jam, or 50 g of butter, so that the mass becomes homogeneous.
    For the filling, prepare apple-pear jam and halva (I have chocolate). Mash the halva with a fork, adding either a little jam, or 50 g of butter, so that the mass becomes homogeneous.
  9. Place the filling on the wide part of each segment.
    Place the filling on the wide part of each segment.
  10. Roll the roll to the narrow end. You can roll each croissant in sugar.
    Roll the roll to the narrow end. You can roll each croissant in sugar.
  11. Place the croissants on a baking sheet lined with baking paper. Let rise for about 15 minutes.
    Place the croissants on a baking sheet lined with baking paper. Let rise for about 15 minutes.
  12. Bake at 180 degrees for about 20 minutes until golden brown.
    Bake at 180 degrees for about 20 minutes until golden brown.
  13. Bon appetit.
    Bon appetit.
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