Instructions
- Another indisputable advantage of this baking (as well as many other types of puff pastry) is the minimum time spent. Immediately put the oven to warm up to 220 degrees and take out the defrosted dough. Now prepare the custard: in a saucepan with a thick bottom, mix the yolk, sugar, flour, milk and vanilla seeds, put on a slow fire and bring almost to a boil. When the mass begins to thicken, turn off the stove and stir vigorously for a couple of minutes. Transfer the cream from the pan and let it cool slightly.
- Also, we will need jam for the filling. I used strawberry jam. It is not necessary to take strawberries - choose any flavor that you like. What's with the dough: when it thaws (usually it takes 15-20 minutes), roll it out to one side and cut into triangles. Size - again, at your discretion. I baked small croissants, but you can make big ones.
- Now we apply cream to the wide part of the triangle, squeeze out a row of jam, lubricate the edges of the dough with it a little, or the whole piece can be. And carefully roll out the croissant, trying not to let the filling come out. Then, in addition, bend the corners with your fingers.
- The rolled croissants are laid out on a grate or baking sheet covered with baking paper, so that there is a narrow corner at the bottom - this will not allow the croissants to unfold during baking. Grease a baking dish with yolk mixed with a small amount of milk and put it in the oven for 15 minutes - until it rises and browns. After baking, let cool.
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