I used to think croissants were one of those things you could only get at a fancy bakery or had to spend hours making from scratch. Then I discovered this little shortcut that changed everything—puff pastry from the freezer section.
Look, I know real croissants involve folding butter into dough about a million times, but sometimes you just want something flaky and warm for breakfast without dedicating your entire morning to it. That’s where this recipe comes in. With store-bought puff pastry and your favorite jam, you can have bakery-style croissants on the table in less than 30 minutes. They’re not authentic French croissants, but they’re buttery, they’re sweet, and most importantly, they’re easy enough to make on a Tuesday morning.
Why You’ll Love These Croissants with Jam
- Ready in under 30 minutes – These croissants come together quickly, making them perfect for a last-minute breakfast or when unexpected guests drop by.
- Minimal ingredients – With just a handful of simple pantry staples, you can whip up bakery-style pastries without a trip to the store.
- Beginner-friendly – Using store-bought pastry sheets means no complicated dough-making, so even if you’ve never baked before, you’ll get impressive results.
- Customizable flavors – Use whatever jam you have on hand—strawberry, apricot, raspberry—or switch it up each time you make them to keep things interesting.
What Kind of Jam Should I Use?
The beauty of this recipe is that you can use whatever jam you have sitting in your fridge. Strawberry and raspberry are classic choices that never disappoint, but apricot, blackberry, or even fig jam work wonderfully too. Just make sure your jam isn’t too runny – you want something with a nice thick consistency so it doesn’t leak out of the pastry while baking. If your jam seems a bit loose, you can simmer it on the stove for a few minutes to thicken it up before using.
Options for Substitutions
This simple recipe gives you room to play around with a few ingredients:
- Puff pastry: Store-bought puff pastry works great here, but if you’re feeling ambitious, you can make your own from scratch. Just know it takes several hours with all the folding and chilling.
- Jam: Any jam flavor works – strawberry, raspberry, apricot, or even Nutella if you want a chocolate twist. You could also use lemon curd or apple butter for something different.
- Egg yolk: If you don’t want to waste the egg white, you can use a whole beaten egg instead. For a dairy-free option, brush with a little milk or cream on its own.
- Milk: Any milk works here – whole, skim, almond, oat, or even cream. It’s just for the egg wash, so use whatever you have in the fridge.
- Icing sugar: This is totally optional for dusting. You can skip it, use regular granulated sugar, or drizzle with a simple glaze made from powdered sugar and milk instead.
Watch Out for These Mistakes While Baking
The biggest mistake when making croissants with jam is overfilling them – more than a teaspoon of jam will leak out during baking and create a sticky mess, so resist the urge to add extra.
Another common error is skipping the egg wash or applying it too thick, which can either leave you with pale, dull pastries or a gummy coating, so use a light hand and make sure to brush it on evenly.
To get those nice crescent shapes without the pastry springing back, make sure your pastry sheets are cold but not frozen when you work with them, and if they start getting too warm and sticky, pop them in the fridge for 10 minutes.
Finally, don’t open the oven door during the first 15 minutes of baking – the temperature drop can prevent your croissants from puffing up properly and getting that flaky texture you’re after.
What to Serve With Croissants?
These jam-filled croissants are perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving them with fresh fruit like berries or sliced oranges to balance out the sweetness and add a refreshing element to the meal. If you’re making these for a weekend brunch, they pair nicely with scrambled eggs and crispy bacon for a more filling spread. You can also set out a little bowl of extra jam or some butter on the side for anyone who wants to add more.
Storage Instructions
Store: Keep your croissants in an airtight container at room temperature for up to 2 days. They taste best when fresh, but if you need to store them longer, pop them in the fridge for up to 4 days. Just know they might lose a bit of their flaky texture over time.
Freeze: You can freeze baked croissants for up to a month in a freezer-safe bag or container. Let them cool completely first, and try to keep them in a single layer so they don’t stick together.
Warm Up: To bring back that fresh-baked feel, warm your croissants in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up. This really helps restore some of that crispy, flaky goodness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 12 croissants |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 14-18 g
- Fat: 44-54 g
- Carbohydrates: 120-145 g
Ingredients
For the rolls:
- 2 sheets puff pastry (I always use Pepperidge Farm for the most consistent rise)
- 10 tsp jam
- Pinch of vanilla extract
For the wash:
- 1 egg yolk (room temperature, about 70°F)
- 2 tbsp milk
For the coating:
- 1 oz icing sugar (sifted to remove lumps for a smoother finish)
Step 1: Prepare the Egg Wash and Set Up Your Workspace
- 1 egg yolk
- 2 tbsp milk
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
While the oven heats, whisk together the room temperature egg yolk with milk in a small bowl until fully combined—this creates a glossy, even coating on the pastry.
I always make sure the egg yolk is at room temperature because it whisks more smoothly and distributes evenly, giving you a beautiful golden sheen.
Step 2: Shape and Assemble the Croissants
- 2 sheets puff pastry
- 10 tsp jam
Remove the puff pastry sheets from the freezer and let them sit at room temperature for 2-3 minutes to soften slightly—this makes them easier to cut without cracking.
Unroll the pastry and cut it into triangles (typically you’ll get 8 triangles per sheet).
Place about 1 teaspoon of jam on the wider base of each triangle, then roll tightly from the base toward the point.
Gently bend the rolled pastry into a crescent shape and place on the prepared tray, spacing them about 2 inches apart.
Step 3: Brush and Bake the Croissants
- egg wash mixture from Step 1
Using a pastry brush, apply the egg wash mixture from Step 1 evenly over the top of each croissant—this gives them that signature golden, shiny finish.
Bake for 17-20 minutes until the pastry is puffed and deeply golden brown.
I watch them closely toward the end of baking because puff pastry can brown quickly, and you want a beautiful color without burning.
Step 4: Cool and Finish with Icing Sugar
- Pinch of vanilla extract
- 1 oz icing sugar
Remove the croissants from the oven and transfer them to a cooling rack—this allows air to circulate underneath and keeps the bottoms crispy.
Let them cool for 3-5 minutes until they’re warm but not hot.
Dust the tops generously with sifted icing sugar, which gives a beautiful, even coating without lumps.
Tasty Croissants with Jam
Ingredients
For the rolls::
- 2 sheets puff pastry (I always use Pepperidge Farm for the most consistent rise)
- 10 tsp jam
- Pinch of vanilla extract
For the wash::
- 1 egg yolk (room temperature, about 70°F)
- 2 tbsp milk
For the coating::
- 1 oz icing sugar (sifted to remove lumps for a smoother finish)
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. While the oven heats, whisk together the room temperature egg yolk with milk in a small bowl until fully combined—this creates a glossy, even coating on the pastry. I always make sure the egg yolk is at room temperature because it whisks more smoothly and distributes evenly, giving you a beautiful golden sheen.
- Remove the puff pastry sheets from the freezer and let them sit at room temperature for 2-3 minutes to soften slightly—this makes them easier to cut without cracking. Unroll the pastry and cut it into triangles (typically you'll get 8 triangles per sheet). Place about 1 teaspoon of jam on the wider base of each triangle, then roll tightly from the base toward the point. Gently bend the rolled pastry into a crescent shape and place on the prepared tray, spacing them about 2 inches apart.
- Using a pastry brush, apply the egg wash mixture from Step 1 evenly over the top of each croissant—this gives them that signature golden, shiny finish. Bake for 17-20 minutes until the pastry is puffed and deeply golden brown. I watch them closely toward the end of baking because puff pastry can brown quickly, and you want a beautiful color without burning.
- Remove the croissants from the oven and transfer them to a cooling rack—this allows air to circulate underneath and keeps the bottoms crispy. Let them cool for 3-5 minutes until they're warm but not hot. Dust the tops generously with sifted icing sugar, which gives a beautiful, even coating without lumps.
