Apricot Croissant
Indulge in the buttery, flaky perfection of homemade Apricot Croissants—an irresistible pastry that marries delicate layers of dough with the sweet tang of apricot preserves. This recipe combines traditional French pastry techniques with a fruity twist, featuring a yeast-leavened dough layered with rich, cold butter to create that iconic tender flakiness. The apricot filling adds a delightful burst of flavor, making each bite a heavenly balance of sweet and savory. While the process involves rolling, folding, and chilling the dough to achieve those signature airy layers, the effort is rewarded with bakery-quality croissants fresh from your oven. Perfect for brunch, special occasions, or as a luxurious snack, these golden pastries are a guaranteed crowd-pleaser. Whether you serve them warm with a dusting of powdered sugar or alongside a steaming cup of coffee, Apricot Croissants will elevate your baking repertoire to new heights.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter, cold
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Active dry yeast
- 250 ml Whole milk, warm
- 2 large Eggs
- 200 grams Apricot preserves
- 1 portion Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
In another large bowl, mix the flour, sugar, and salt. Add in the yeast mixture and one beaten egg. Combine until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the cold butter into a rectangular shape about 1/2 cm thick. Return it to the refrigerator to keep it cold.
Roll the chilled dough into a large rectangle about double the size of the butter sheet. Place the butter in the center of the dough and fold the edges of the dough over the butter to encase it completely.
Roll out the dough into a large rectangle, then fold into thirds like a letter. This is the first fold.
Wrap in plastic and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold and chill, roll the dough out into a large rectangle, about 1/4 cm thick.
Cut the dough into triangles, each with a base about 8 cm wide.
Place a small spoonful of apricot preserves at the base of each triangle.
Starting from the base, roll the triangles up towards the point to form the croissant shape.
Place the rolled croissants on a baking sheet lined with parchment paper and brush them lightly with the egg wash.
Cover with a clean kitchen towel and let them rise at room temperature for about 1 hour or until doubled in size.
Preheat your oven to 200°C (392°F).
Brush the risen croissants again with the egg wash.
Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.
Let the croissants cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 559.4 g | 203% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 174.5 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 499 mg | 38% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
