Puff pastry croissants

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour, 150 ml water, salt, 25 g butter and 1 egg yolk with the dough hooks of the hand mixer to a smooth dough. Form the dough into a ball and chill for 15 minutes. Beat 250 g butter until slightly soft and shape into a square.

2. 2

   Roll out the dough to a square (twice the size of the fat) on a floured work surface. Lay the fat diagonally on top and beat in the dough from the corners so that the dough does not lie double anywhere.

3. 3

   Place cut edges downwards and roll out to a rectangle. Whip the dough from the right and left side so that the dough is in three layers, roll out again and wrap the dough in four layers.

4. 4

   Cover the dough plate and chill for about 15 minutes. Roll out the dough to a rectangle 2-3 mm thick and cut strips 17 cm wide. Cut triangles with an upper edge length of 15 cm from each strip.

5. 5

   Drain the apricots well, cut them into cubes and spread them over the triangles. Roll up the triangles from the wide to the pointed side, form them into croissants and place them on a wet baking tray.

6. 6

   Whisk the rest of the egg yolk with some water and brush the croissants with it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Mix icing sugar with some water until smooth and brush the still hot croissants with it.

7. 7

   Allow to cool and arrange on a plate.