Best Easy Croissants Recipes

TOO EASY CROISSANTS

Steps:

• Proof the yeast in the warm water and set aside.
• Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
• Beat until smooth and set aside.
• Cut butter into remaining flour until partcles are the size of LARGE PEAS.
• Pour in yeast mixture.
• Mix lightly with a spatula just until flour is moistened.
• Cover and chill at least 2 hours or up to 3 days.
• IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
• Turn out onto a floured board and knead lightly.
• Divide into thirds.
• Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
• Roll wedges starting at the wide end.
• Place point side down on a greased baking sheet.
• Cover with towel and let rise at room temperature until doubled.
• Brush each with beaten egg white.
• Bake in a 375 degree oven for about 20 minutes.
• Serve warm or re-heat in low oven-- do not microwave.
• Makes 36 small, but you can make as big as you want.

EASY CHOCOLATE PUFF PASTRY CROISSANTS

Steps:

• Set oven to 350°F.
• Grease 2 baking sheets.
• Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
• Cut into four even squares.
• Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
• Brush the edges lightly with the beaten egg.
• Fold each square into triangles, press the edges to seal.
• Place on the baking sheets 2-inches apart.
• Repeat with remaining puff pastry sheet.
• Bake for about 15-17 minutes or until puffed and golden brown.
• Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
• In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
• Stir/whisk in the confectioners sugar until combined.
• Add in water until the icing is smooth and desired consistency for drizzling.
• Drizzle over the pastries.
• Sift lighty with confectioners sugar if desired.

EASY HAM AND CHEESE CROISSANTS

Steps:

• Preheat oven to 350 degrees.
• Unroll dough into 6 wedges on lightly floured surface. Put one slice of ham on widest end of each dough wedge and top with slice of cheese, tucking in any that hangs over the edges of the dough. Roll the dough tightly into crescent shape.
• Place rolls on cookie sheet and bake until golden brown, about 12 minutes. Remove from oven and brush tops with softened butter. Serve immediately.

PIZZA CROISSANTS (QUICK AND EASY)

Steps:

• Preheat oven to 350°F.
• Unroll the croissant dough and place the individual doughs on a greased cookie sheet.
• Spread a tablespoon of pizza sauce on each one of them.
• Place a sausage and half a string cheese at the long top part.
• Cut off the excess cheese that will hang out the sides.
• Roll them up and bake for 15 minutes or until heated the whole way through.
• Don't let the cheese melt too much though or it will go everywhere.

EASY CROISSANTS

Steps:

• Stir warm milk and sugar together.
• Add yeast. Let stand 10 minutes.
• Stir well.
• Add flour; beat well.
• Add milk, sugar and egg.
• Beat until smooth.
• Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.
• Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.
• Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
• Press into a compact ball on a floured board and divide into 4 parts.
• Roll each into a circle 12" or 16".Cut each circle into 6 or 8 pie-shaped wedges.
• For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water.
• Preheat oven to 400 F.
• Place croissants in oven.
• Lower temperature to 350 F and bake for 15 - 20 minutes until golden.

EASY CROISSANTS

Steps:

• Unroll crescent dough and separate into triangles.
• Take two triangles, and place them wide end to wide end, overlapping just slightly.
• Pinch/press wide ends together to make one large diamond.
• Roll up loosely starting at long side, to make a long rope.
• Curve ends around and cross over.
• Tuck ends under.
• Kind of scrunch up to form a loose, round croissant shape.
• Continue with rest of dough making 4 croissants.
• Place on cookie sheet. (*Grease sheet if purchased dough states to do so).
• Brush tops with melted butter or an egg wash. (1 egg beaten with 1 tbs water.).
• Bake in 375ºF oven for about 11-13 minutes or until deep, golden brown! (My oven takes 13-14 minutes).
• Slice in half lengthwise if desired or for making sandwiches!

EASY CHOCOLATE CROISSANTS

Steps:

• Heat oven to 375 degrees. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.