The Magic of Sandy Croissants
Hello, fellow cooking enthusiasts! Today we are going on a delightful journey into the world of baking, where delicate sand croissants. harmoniously combine with the sweetness of dried fruits. Imagine a warm, freshly baked croissant whose thin, delicate crust gives way to a soft, melt-in-your-mouth interior, while a delicious blend of raisins and apricots explodes with rich, natural sweetness. If this sounds like a culinary adventure you’d like to embark on, you’ve come to the right place.
You may also be interested in Orange Pie or Apple Charlotte with Currants.
You can also check out our other Dessert Recipes.
Sandy Croissants with Dried Fruits
A dessert that tastes good with tea or milk, is crunchy and delicious sandy croissants.
Ingredients
- 1½ cups wheat flour
- ½ cup dried fruits raisins and apricots
- ⅓ cup butter
- ½ cup sour cream
- 1 pc egg
- 4 tbsp sugar
- 1 tsp vanilla sugar
- ½ tsp baking soda
- 1 pinch salt
Instructions
For dough:
- In a deep bowl, combine soft butter, salt, sugar, vanilla sugar, egg, and sour cream. Mix everything thoroughly with a whisk.
- In a separate bowl, combine the sifted flour and baking soda.
- Add the dry ingredients to the mixture in the bowl.
- Knead the dough until well combined.
- Place the dough in a cellophane bag and refrigerate it for 30 minutes.
For filling:
- Place the dried fruits in a deep plate or bowl and pour boiling water over them. The water should cover the dried fruit one finger high. Leave to infuse for 10 minutes.
- After the dried fruits have infused, drain the water and spread them out on a paper towel in a thin, even layer to dry. Cut the apricots into small cubes, leaving the raisins whole.
- Mix the dried fruits in a bowl.
Baking croissants:
- Take the dough out of the refrigerator and divide it into 2 equal parts.
- Roll out one part into a thin layer. It’s better to roll out the dough in a round shape.
- Cut the dough into even triangles.
- Place the dried fruit filling on the wide part of each triangle. Roll each triangle into a roll.
- Sprinkle sugar on top of the rolls.
- Transfer the croissants. to a baking tray lined with baking paper.
- Bake in an oven preheated to 350°F (180°C) for 20 minutes.
- Repeat the same process with the second half of the dough.
- Be careful not to overbake the rolls in the oven, they should remain soft and tender.
