Mini Raspberry Croissants are a delectable dessert ready in 25 minutes. A quick, simple and delicious pastry that everyone will love. From French Desserts by Hillary Davis.
This post is organized by Virtual Potluck and sponsored by Anolon, WÜSTHOF, Paula Deen, Microplane, Gibbs-Smith, and Nielsen-Massey, who provided products to the participating bloggers as well as items for our giveaway.
Mini Raspberry Croissants
I really enjoyed each and every page of the French Desserts cookbook. When I think of French baking it seems really complicated. Hillary Davis has filled this gorgeous cookbook with approachable French desserts that will impress your guests and are sure to satisfy your sweet tooth.
How to Make Mini Raspberry Croissants:
There’s nothing I love more than a fancy dessert and when it’s easy to make, that’s even better. These Mini Raspberry Croissants start with frozen puff pastry and are filled with raspberry jam. I added a bit of Nielsen- Massey Lemon Extract for a little added zing. So simple. but so, so good!
The puff pastry is thawed and cut into triangles and then filled with the raspberry jam. Take notice of that beautiful WÜSTHOF GOURMET 6″ Cake Knife!
The triangles are rolled up and gently curled to crescent shapes.
The crescents are brushed with an egg wash (an egg, beaten with a bit of water and vanilla extract). This helps them bake up golden brown and gives them a little shine.
These croissants bake up in just 15 minutes making them the perfect anytime dessert. They are totally fancy enough for holidays and special occasions. They come out of the oven so gorgeous and golden brown.
The flaky puff pastry and raspberry filling are the perfect pair. You can make these a day ahead and serve them up with your morning coffee for an extra special treat.
These Mini Raspberry Croissants are surprisingly easy and guaranteed to please! I might just add these to my holiday goodie baskets. I know everyone would enjoy these Christmas morning.
Don’t you just want to reach through the screen and grab one? It’s nice that they are mini- you know so you can have 2 or 3!
I’m not even going to admit how many I ate. They are one of those desserts that keep you coming back for more.
Thanks to Theresa for this fab photo of all of the goodies we have to give away!
Gibbs- Smith published this gorgeous cookbook. My husband and I met Gibbs Smith when were attending an event in Cody, Wyoming. Such an interesting man and I always get a kick out reviewing one of their cookbooks.
Aren’t the red striped Paula Deen Mixing Bowls the cutest you’ve ever seen? I Love that they are melamine and the rubber ring around the bottom holds them still while you are mixing.
WÜSTHOF GOURMET 6″ Cake Knife has a uniquely serrated edge pattern for cutting perfect slices of cake or pie every time. The wide triangular blade is great for serving up the slices.
Microplane was kind enough to provide a Premium Classic Spice Grater and a Microplane Spice Cup Grater. So handy for baking! I love Microplane, they are actually located in the next town over where I grew up.
Nielsen- Massey makes my favorite extracts and the Lemon and Almond Extracts will take your baked goods to the next level of delicious.
I loved the Anolon Advanced Bronze Baking Set. It’s heavy and baked evenly and was so easy to clean, I am totally impressed.
This is a Virtual Potluck group project so be sure to check out the recipes they are sharing from French Desserts!
- Pear & Salted Caramel Cake from Food Hunters Guide
- Fabulous Butter Cake from Bowl Me Over
- Laughing Cow Cookies from Cookie Dough & Oven Mitt
- Chocolate Sables from Cookistry
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA AND NEVER MISS A RECIPE!
- 1 package store-bought frozen puff pastry (2sheets), thawed
- ½ cup raspberry jam
- *1/4 teaspoon Nielsen-Massey Lemon Extract (optional add-in)
- 1 egg beaten with ½ teaspoon vanilla and ½ teaspoon water
- Confectioner's sugar
- Preheat oven to 400 degrees.
- On a clean, lightly floured surface, unfold 1 sheet of the pastry. With a pizza wheel, kitchen scissors or sharp knife, cut vertically into 3 equal pieces and slice each in half horizontally. Then slice each square on a diagonal to make into triangles. Repeat with the second pastry sheet. You should have 24 triangles.
- Mix jam and lemon extract together. Thinly spread each triangle with 1 teaspoon of jam.
- Roll up each triangle snugly from the wide base to the tip at the top. Place on the baking sheet.
- Brush them with the egg wash then use your finger to shape them slightly into crescents, keeping the tip tucked underneath.
- Bake for 15-20 minutes, until golden brown. Allow to cool to room temperature then dust with confectioner's sugar.
- Store in an air tight container until ready to serve.
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