Baked Croissants

Homemade croissants are a real treat. And this recipe makes them easy to prepare.

Baked Croissants
16 croissants
20 mins  plus dough
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  • 1 recipe Quick-Method Croissant Dough (see Recipe Center)
  • 1 egg
  • 1 tablespoon water or milk
Prepare and chill Quick-Method Croissant Dough as directed. Cut dough crosswise into 4 portions. Wrap and return 3 portions to refrigerator until ready to use.
To shape croissants, on a lightly floured surface, roll 1 portion of dough into a 16x8-inch rectangle. Cut rectangle crosswise in half to form 2 squares. Cut each square diagonally in half to form 2 triangles. (You will have 4 triangles from each rectangle.) Loosely roll up each triangle from an 8-inch side, rolling toward opposite point.
Repeat cutting and shaping with remaining 3 portions. Place croissants, points down, 4 inches apart on ungreased baking sheets. Curve ends. Cover and let rise in a warm place until double (about 1 hour).
Beat egg and the water or milk using a fork. Lightly brush croissants with egg mixture. Bake in a 375 degree F oven for 15 minutes or until golden. Remove from baking sheets. Cool slightly on wire racks. Serve warm or cool. Makes 16 croissants.

nutrition information

Per Serving: cal. (kcal) 308, Fat, total (g) 18, chol. (mg) 74, sat. fat (g) 11, carb. (g) 30, fiber (g) 1, pro. (g) 5, vit. A (IU) 874.62, vit. C (mg) 0, sodium (mg) 225, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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