Description
Flaky, buttery croissants infused with the aroma of Earl Grey tea and filled with tangy raspberry jam for a delicate yet indulgent breakfast treat.
Ingredients
- Puff Pastry: 1 sheet, thawed but still cold
- Earl Grey Tea Leaves: 1 tablespoon, infused into cream
- Raspberry Jam: 4 tablespoons
- Heavy Cream: 2 tablespoons
- Egg: 1, beaten for egg wash
- Powdered Sugar: 1 tablespoon, for dusting
- Fresh Raspberries: a handful for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, heat the heavy cream with Earl Grey tea leaves, then strain and mix with the raspberry jam. Let cool slightly.
- Unfold the puff pastry on a lightly floured surface and cut it into triangles.
- Spoon a small amount of the raspberry tea mixture near the base of each triangle and roll up tightly to form croissant shapes.
- Place croissants on the baking sheet, brush with the beaten egg, and bake for 15–18 minutes until golden brown.
- Cool on a wire rack for 5 minutes, then dust with powdered sugar.
- Serve warm with fresh raspberries and a cup of Earl Grey tea.
Notes
- Keep puff pastry cold to ensure flaky layers.
- Do not overfill with jam to prevent leakage during baking.
- Reheat leftovers in the oven for a crisp texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 220
- Sugar: 9g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Raspberry croissants, Earl Grey pastry, tea croissant recipe, breakfast pastries, easy French croissants