Who doesn’t like a croissant? This light, flaky French-style croissant roll is filled with delicious raspberry jam. The entire family will love it! Prepare these the night before and breakfast in bed is yours in no time at all! This is the first time I do it so I am using pastry dough. If you are better in the kitchen try to make your own dough.
1 package (2 sheets) frozen puff pastry dough
1/3 cup raspberry jam
Remove the sheets from the packaging and place on baking sheets lined with parchment paper. Allow to stand at room temperature for at least 30 minutes.
Once thawed, unfold the sheets and cut triangles using a pizza cutter or sharp knife. Place 2 tablespoons raspberry jam in the small side of each triangle. Fold it and press gently to seal, pinching the sides together at each end, and brush with water or egg wash to moisten.
If making ahead of time, cover and refrigerate overnight.
Heat oven to 425 degrees. Bake the croissants for 20 minutes or until golden brown.
Allow to cool for 5 minutes, then dust with confectioners’ sugar or coconut. Serve warm.