Raspberry Croissant

Instructions:

1. Preheat Oven:

   • Preheat your oven to 200C (400°F) and line a baking sheet with parchment paper.

2. Prepare the Puff Pastry:

   • Lightly flour your surface and roll out the puff pastry sheet into a square or rectangle if needed.

   • Cut the pastry into triangles (like pizza slices) — usually 6 to 8 per sheet depending on size.

3. Add Filling:

   • Place 1 to 2 tsp of raspberry jam at the wide end of each triangle.

   • Add a few fresh raspberries if using.

4. Roll Croissants:

   • Starting from the wide end, gently roll each triangle toward the point to form a croissant shape.

   • Curve the ends slightly inward to create the traditional crescent shape.

5. Egg Wash:

   • Whisk the egg with 1 tbsp of water.

   • Brush the croissants with the egg wash for a golden finish.

6. Bake:

   • Bake for 15–20 minutes, or until golden brown and puffed.

7. Cool and Serve:

   • Let them cool slightly.

   • Dust with powdered sugar if desired.

Optional: Homemade Raspberry Compote

If you want to upgrade the filling:

Ingredients:

• 1 cup raspberries (fresh or frozen)

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch (optional, for thickening)

Instructions:

• In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.

• Stir and cook for about 5–7 minutes, mashing slightly.

• If needed, mix cornstarch with 1 tsp water and stir in to thicken.

• Let it cool before using.