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Making butter croissants from puff pastry (turned pastry) Tried & Tested

Puff pastry butter croissant

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3 stars based on 4 ratings

These puff pastry butter croissants are simply delicious and taste even better because they are homemade. With a tasty filling of walnuts, raisins, rum and cinnamon, these are sure to become a family favourite.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:advanced

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Ingredients

For the croissants

  • 500g 17⅝ oz Plain white flour (we use Allinson) Plain white flour
  • pinch pinch Salt
  • 50g 1⅞ oz Lard
  • 300ml 10⅛ fl oz Water cold
  • 300g 10⅝ oz Butter (unsalted)

For the filling

  • 100g 3½ oz Walnuts ground
  • 1tbsp 1tbsp Raisins
  • 1tbsp 1tbsp Butter (unsalted) melted
  • 50ml 1¾ fl oz Rum
  • 2tbsp 2tbsp Honey
  • pinch pinch Cinnamon ground
  • 150g 5⅜ oz Apricot jam

For the finish

  • 2 2 Egg white(s) (free range) lightly beaten
  • Almonds (flaked)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the puff pastry dough, sift together the flour and the salt into a mixing bowl and rub in the lard. Stir in enough water to make a soft dough. Wrap in clingfilm and chill for 20 minutes.

    Ingredients for this step

    • 500g 17⅝ oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 50g 1⅞ oz Lard
    • 300ml 10⅛ fl oz Water cold
  2. Classic mode Step 2

    Put the butter between 2 pieces of non-stick baking paper and flatten out with a rolling pin until it is a rectangle 20cm x 15cm.

    Ingredients for this step

    • 300g 10⅝ oz Butter (unsalted) melted
  3. Classic mode Step 3

    Roll out the dough to a rectangle that measures 25cm x 50cm.

  4. Classic mode Step 4

    Remove the butter from the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 minutes.

  5. Classic mode Step 5

    Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.

  6. Classic mode Step 6

    Repeat stage 5 and chill for 30 minutes.

  7. Classic mode Step 7

    Repeat this rolling and folding twice more and then chill for another 30 minutes. Repeat this step twice more so that the pastry will have been rolled and folded 6 times in total.

  8. Classic mode Step 8

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a baking tray with non-stick baking paper.

  9. Classic mode Step 9

    Roll out the dough on a floured surface and cut into 20 triangles.

  10. Classic mode Step 10

    For the filling mix the nuts with the butter, raisins, rum, honey and cinnamon.

    Ingredients for this step

    • Nuts
    • 1tbsp 1tbsp Butter (unsalted) melted
    • 1tbsp 1tbsp Raisins
    • 50ml 1¾ fl oz Rum
    • 2tbsp 2tbsp Honey
    • pinch pinch Cinnamon ground
  11. Classic mode Step 11

    Place a little filling and a little jam on the centres of the triangles and roll toward the tip of the triangles, to form crescent shapes.

    Ingredients for this step

    • 150g 5⅜ oz Apricot jam
  12. Classic mode Step 12

    Place the crescents on the baking tray and brush with egg white and sprinkle with almonds. Bake for 15 – 20 minutes until golden brown. Cool on a wire rack.

    Ingredients for this step

    • 2 2 Egg white(s) (free range) lightly beaten
    • Almonds (flaked)