About the Recipe
These warm, buttery raspberry croissants are the perfect blend of flaky pastry and bright berry sweetness. Easy to make and beautifully elegant, they’re ideal for brunch, dessert, or a quick sweet treat.
Ingredients
Ingredients
1 can refrigerated croissant dough (Pillsbury or similar)
½ cup raspberry jam or raspberry preserves
¼ cup fresh raspberries (optional but delicious)
1 egg (for egg wash)
1 tbsp sugar (optional topping)
Powdered sugar for dusting (optional)
Preparation
Step 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the croissant dough and separate it into triangles.
Step 2
Spread 1–2 teaspoons of raspberry jam onto each triangle.
Optional: add 1–2 fresh raspberries for extra flavor and texture.
Step 3
Roll each croissant starting from the wide end toward the tip. Place seam-side down on the baking sheet. Brush lightly with egg wash (1 beaten egg).
Step 4
Bake for 10–13 minutes or until golden brown.
Optional: Sprinkle with sugar before baking or dust with powdered sugar after cooling slightly.