Puff pastry butter croissant

  • Total Time

    3h 30m
    • Prep Time

      3h 10m
    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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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.


  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.

  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.

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

  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. 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. Repeat stage 5 and chill for 30 minutes.

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

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

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

  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.

  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.

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  • Total

    3h 40m
  • Serves

  • Skill

  • Diet


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