Homemade Croissant (PUFF PASTRY) | Crispy & Fluffy Croissants in 30 min. Recipe by Always Yummy!

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can enhance texture.

Defrost the pastry: leave for several hours in the refrigerator, more convenient overnight or at room temperature on a table, pastry should be fully covered to not dry up.

Preheat oven to 390°F | 200°C.

Roll the defrosted pastry into a rectangular layer 3-4 mm thick keep rolling out in one direction to not damage. While you work with the first pastry layer wrap the second layer into a food film and put into the refrigerator.

Cut the rolled out layer gently into four triangle pieces of equal size.

Fold each pastry piece into a croissant starting from the triangle base to its top, folding with one hand while stretching lightly the top with other one. Make croissants out of the second pastry layer.

Lay out the croissants on a parchment lined baking sheet, cover with a towel and leave to rest for 20 minutes.

Brush the croissants with the beaten egg and put into the oven.

Bake the croissants at «convection upper and lower heat» mode for 10 minutes at 390°F | 200°C, then reduce the heat to 360°F | 185°C and bake for 10 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens