Summary

Ingredients

• 450 g puff pastry, (e.. frozen)
• 130 ml milk
• 50 g butter
• 3 tablespoon butter, liquid
• 0.5 ½ cube yeast, (fresh; or 1/2 sachet dry yeast)
• 60 g suar
• lemon peel, vanilla sugar or similar
• 1 pinch (s) salt
• 250 g wheat flour, type 405 or 550
• 1 egg (s), separated
• 5 tablespoon condensed milk, coffee cream, heavy cream or similar.

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Instructions

1. Thaw the frozen puff pastry side by side - usually 6 rectangular plates / slices.
2. Heat the milk and butter until the butter melts - and let cool down a little. Dissolve the yeast in lukewarm milk, add sugar. Mix the flour and baking spices, knead in the egg yolk and yeast milk. Let the yeast dough rise for about 20-30 minutes (warm place, no draft, cover with a clean kitchen towel).
3. Brush a sheet of puff pastry with 1 tablespoon of butter, place a second sheet on top and roll out into a rectangle (20 cm) or a circle (40 cm diameter). If there are not 6 sheets - place 1/3 of the puff pastry on top of each other with melted butter and roll out the same way. Beat the rest of the egg white well. Brush the puff pastry sheet with some of this.
4. Knead the yeast dough well, roll out 1/3 of it in the same size / shape as puff pastry and place on top. Briefly go over it with the rolling pin so that the layers of dough bond better. Cover with the cloth again and let rise for about 10-15 minutes - I usually take care of the filling during this time.
5. Then quarter the rectangle crosswise (four times 20 cm) and divide each diagonally into triangles - or divide the circle into 8 pieces of cake.
6. Put some filling (approx. 2 teaspoons?) On the triangles: Spread spreadable fillings on the triangle and leave a border of about 1 cm all around - simply place the lumpy fillings on the thicker end. Roll up the triangles from the narrow side to the point, shape them into croissants (press the point down, press the ends shut, bend them a little if necessary) and place on the baking sheet (best covered with a baking mat or parchment paper). Caution: Not too close together - the croissants will still open a little! Brush the croissants with a little condensed milk and let rise again for 10-15 minutes.
7. During this time, preheat the oven (200 ° C). Then bake the croissants for about 20-25 minutes - until they are golden yellow to light brown.
8. Process the other two thirds of the dough in the same way.
9. Filling and decoration as desired (see separate recipes in my profile)!
10. By the way, they are tastiest fresh.
11. Keyword preparation / freezing:
12. The yeast dough can also be left to rise in the refrigerator for about 6-10 hours. It is better not to freeze the finished croissants - depending on the filling, this can become soggy, mushy or something. But I have already frozen the dough (already divided into triangles, individually pre-frozen and then wrapped with baking paper in between) as a reserve for sudden visits - works well. If necessary, simply thaw and use accordingly.