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Dessert Fluffy croissants with jam

Dessert Fluffy croissants with jam

Prepare the yeast mayonnaise, brown milk and sugar and set aside for 15 minutes. Sift the flour and in the middle pour the mayonnaise, melted butter, salt, essence and egg. We start to knead the dough and at the end we add the dough with a little oil and leaven until it doubles in volume.

Divide the dough into 5 pieces. Take the first piece and spread a rectangle on the floured table, then cut triangles. Put a tablespoon of jam on the wider side and roll. Place them nicely in a tray lined with baking paper and leave them at dospit 30 min. Then put in the oven until nicely browned.

While they are still hot, grease them with honey dissolved in water.

First we remove all the necessary ingredients to be at room temperature.
We put the milk in a kettle on the fire until it becomes warm.
Dissolve the yeast with a teaspoon of sugar, then 5-6 tablespoons of warm milk, 2 tablespoons of flour, mix and leave in a warm place to grow a little.
In a bowl put 600 grams of flour, salt, sugar, egg, butter and mix them by hand.
Add the dissolved yeast, yogurt, grated lemon peel, vanilla sugar and start kneading.
We pour the milk gradually, during which time we keep kneading, until we finish it.
If the dough is too soft, add more flour, I put 4 more tablespoons of flour.
When we get a non-sticky dough that is easy to work with, we stop kneading.

Cover it with a clean kitchen towel and leave it to rise for 50-60 minutes.
After it has leavened, we turn it over on the slightly floured work table and divide it in two, forming some balls.
We take a ball of dough and spread it with the rolling pin in a sheet as thin as possible.
We cut the sheet in four, then each quarter into 3 pieces, so 12 pieces will come out of a sheet.
We put a teaspoon of magiun on each piece, then we roll them.

Grease a tray with margarine, line it with baking paper and place the croissants.
Do the same with the 2nd piece of dough.
Put the tray in the hot oven, the temperature must be right and leave them there until they brown nicely. It takes about 25-30 minutes to bake.
When they are ready, take them out of the oven to cool, then dust them with sugar.
I'm a goodness!

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Rocsy Ciobanu My name is Roxana and I am a Sagittarius, having a passion for cooking. As a child, I used to sit next to my mother and my aunts when they were preparing something and I followed them very carefully. As the years went by, I started to put my hands among the dishes, ingredients and cook simple food, so for a start. Then slowly, slowly I started with more complicated and delicious things, at least I think so. I like to prepare almost anything, but I have a great affinity for sweets. I am a simple girl, I like to experiment, to complete what I set out to do, but especially I like to pamper my loved ones. I placed the first culinary posts on the pages of the site. It is and will remain my favorite site where I made my dear friends, I found the most wonderful recipes and always, in that place, you find your smile and good mood. View my full profile

I put the flour in the pan of the bread machine and mixed it with the dry yeast. I set the kneading + leavening program. In the warm milk I dissolved the sugar and salt and poured over the flour. We will get a homogeneous dough, slightly sticky. Leave it to rise.

The leavened dough is turned over on a lightly floured table and divided into 18 approximately equal pieces. Each piece of dough is spread in a thin sheet, as thin as possible and greased with melted / semi-solid butter. The sheets are placed one on top of the other on a plate, the last sheet remains ungreased with butter. Wrap everything in cling film and refrigerate for at least 30 minutes.

  • after I have prepared the recipe 3 times I can already tell you that the dough stretches and works much easier after it stays in the fridge for 1 hour.

The cold dough is turned over on the lightly floured table and a thin sheet of about 0.5 cm is spread. The circle is divided into 8-12-16 radii, depending on how big or small you want the horns to be. At the base of each triangle, slightly incised, put a square of chocolate and roll to the top.

Place in a tray lined with baking paper, at a distance from each other and leave to rise for about 30 minutes in the refrigerator.

Grease with egg yolk mixed with milk and bake on medium heat (160 degrees electric oven with ventilation) for about 30 minutes.

Dessert Fluffy Horns with Jam - Recipes

I haven't made croissants in a long time. Delicious!

How brown and smoky they are!

How red and beautiful they are !! I would take them all if I could :) Pup

They are still very beautiful! Many kisses!

What fluffy things only good for breakfast!

Now I cook them too. I am very curious and water flows in my mouth when I look at pictures

My dear, thank you from the bottom of my heart for the recipe! I also made the croissants, only I filled them with a composition of grated apples, made on clay, with a little sugar. I also left some of the dough for the next day, I also made the croissants as my time allowed. The croissants are amazing, so fluffy and tasty. The croissants in the first tray didn't turn out to be so aesthetic, although delicious, and the next day, I made another tray and spread the dough on the board and shaped the croissants with a saucer from the coffee set. My horns turned out very beautiful, all about the same size, and not to mention, delicious. My baby liked it very much, and the other members of my family don't tell you that I also went to work and served my colleagues. The horns were appreciated by everyone. I promise I'll do it again! Thank you again for the recipe! You are a perfect housewife!

I'm more of a novice in the kitchen. but I'm very greedy and I took courage and I started with these croissants too ... but my dough doesn't even want to grow. :(

Apple croissants are delicious, fluffy, fragrant and easy to prepare

Apple croissants are very good. I always make them, because my kids love to eat them for breakfast. The recipe is very simple.


  • 500 gr wheat flour, 40 gr yeast
  • 170 ml milk, 150 gr fine sugar
  • 50 gr butter, 2 tablespoons creamy natural yogurt
  • 4 egg yolks, a pinch of salt
  • 700 gr apples, 10 gr vanilla sugar

Mod preparation:

Remove eggs, milk and yogurt from the refrigerator at least an hour before preparing the recipe.

Put in a bowl with a capacity of about 500 ml, fresh yeast, two tablespoons of flour, a tablespoon of sugar and 50 ml of slightly warm milk.

Mix well and cover the bowl with a clean cloth. We leave it in a warm place for 20 minutes. After 20 minutes, the yeast should rise.

Add the yeast to the flour bowl. We also pour the remaining milk, egg yolks, a pinch of salt, yogurt, melted butter and the rest of the fine sugar. Mix everything with a wooden spoon or a silicone spatula.

Knead the dough by hand or with a mixer with hooks, at least 5 minutes. We should get a uniform, slightly sticky dough. Cover the bowl in which the dough is with a clean towel and let it rise for about an hour in a warm place.

As the dough grows, prepare the filling. We clean the apples, remove their stalks and then cut them into cubes. Put the apples in a thick-bottomed pot and fry for about 10 minutes.

Mix with a wooden spoon. We do not cover the pot or add water. At the end, add vanilla sugar. Put the fried apples in a saucepan to cool faster.

After the dough has risen enough, place it on the worktop sprinkled with flour. If the dough is slightly sticky, sprinkle a little flour on top.

Form a ball of dough that we divide into 4 equal parts. Put 3 pieces of dough aside and cover them with a cotton cloth to prevent the dough from drying out.

The remaining piece of dough is divided into 4 equal parts.

Spread each piece of dough in an elongated sheet about 5-7 mm thick.

If necessary, sprinkle the dough with a little flour. Put a spoonful of chilled and fried apples in one end of the dough. Apples should not touch the edges of the dough.

Cover the apple filling with the dough. Using a small, sharp knife, make cuts in the remaining part of the dough. Cut the dough into longitudinal strips (6-8 strips should come out).

Then roll the dough and press well so that it does not come off during baking.

In the same way we will make all the apple croissants. This way we will get 16 horns. Put the apple croissants on a tray lined with baking paper.

Cover them with a clean cotton cloth and let them rise for about 20 minutes.

Grease the croissants with a mixture of yolk and 2 tablespoons of milk before baking. Put the tray in the preheated oven at 180 degrees, on the middle shelf. Bake the croissants for about 22-25 minutes, until golden brown.

After baking, let them cool and sprinkle with powdered sugar. Good appetite!

Ramo's kitchen

I used to say that I use two recipes for leavened croissants (sweet and salty). Today, however, I also adapted the recipe from sweet croissants to the salty version. So, Laura Sava's recipe, because this is still my source, has become (I think) the house's favorite in terms of salted leavened croissants. I warmly recommend it because it is very accessible.

Ingredients (for 24 pieces suitable for large):
- 25 g of fresh yeast
- a teaspoon of grated salt
- a tablespoon of honey
- 250 ml of warm milk
- 25 g butter
- 500 g flour
- an egg and a little poppy (for above)

Dissolve the yeast in the warm milk, then add the butter and honey, dissolving them as well. Pour the mixture into the kneading bowl and start adding the flour. I say start, because depending on the quality of the flour can be too much 500 grams (or too little). While mixing the flour, add the salt. We need to get an elastic dough, which does not stick to the hand, but it is not too hard either. Then comes the kneading (I kneaded it for about 5 minutes, until I felt that there were blisters in it).

It is then left to rise in a place away from currents, covered with a towel, for at least an hour, during which time it should double in volume. After that, divide the side in two

then it is stretched with the twister and it is divided into 12 triangles over which the telemeau is shaved.

Place in the preheated oven at 180 degrees for 17-20 minutes. I baked them directly on the silicone sheet placed over the oven grill, but they can also be baked in the tray, on baking paper. They are ready when they are nicely browned on top and have a little color at the base.

Delicious, both hot and cold. Suitable for a snack, breakfast.

For the "sweet" version of these croissants, 2 tablespoons of honey must be put in the dough composition and, normally, a sweet filling (such as nutella, jam, etc.).

Ana Maria's kitchen

We need :
3 eggs (2 for dough and 1 for spread on top)
50g fresh yeast (at room temperature)
100g butter
100g sugar + 3 tablespoons sugar to grease on top
1 knife tip with salt
200 ml of milk
about 500 g of flour
300g jam mixed with 150g walnut / 500g jam

I preferred the jam version, because I don't like the croissant filling to flow.

In the first phase, melt the butter over low heat.

Then add 100g of sugar, remove from the heat and mix well.

Add the butter and sugar mixture

Mix well and start adding flour, little by little

Until we get a soft dough, but not sticking to our hands. Do not add extra flour when you get a dough with this consistency

Divide the dough into 6 approximately equal balls

We spread each ball in a thin sheet, cut it into 8 triangles and place the filling
Later edit: if you want to have croissants about the size of croissants, cut the sheet into 4.

We roll each horn starting from the base of the triangle

Place the croissants in a tray lined with baking paper and let them rise for another 30-45 minutes.

As soon as we take them out, grease the croissants with a mixture of 3 tablespoons caster sugar and 1 tablespoon water. The sugar must be moist, not melted.
The result is suuuuuper!

How to prepare the perfect apricot jam, neither too sweet nor too bitter

Do you want to keep the fresh taste and pleasant aroma of apricots for as long as possible? In this case, we recommend a delicious apricot jam recipe, neither too sweet nor too bitter. This combination of taste will surely impress you, where you add that it is also extremely easy to make. Put on your kitchen apron and get to work!

Fluffy horns filled with jam. Fasting recipe

What could be more beautiful than to smell your whole house of tender, fluffy and fragrant croissants? These croissants are leavened, so you will need yeast. If you don't have enough yeast, you can use mayonnaise. You can find the recipe HERE.

With these ingredients, you will get over 20 large croissants. That is, two trays, only good for eating in the morning, with a glass of warm milk or a cup of coffee. You can fill the croissants with jam, walnuts and cocoa (cake filling) or even chocolate cream.

They are made quickly and will disappear from the table even faster. If you are not fasting, you can make the dough with milk and eggs.

You need the following ingredients to make fluffy croissants filled with jam:

  • -1 kg of flour
  • -500 ml hot water (or milk if not fasting)
  • -7 g dry yeast or 25 g fresh
  • -shell of 1 lemon and 1 orange
  • -vanilla
  • -100 ml kneading oil (butter or lard if sweet)
  • -1 teaspoon grated salt
  • -100 g sugar
  • -2-3 eggs if not fasting
  • For filling
  • -1 jar of 400 g with fruit jam
  • For anointed
  • -100 g of honey and 100 g of water
  • -or 100 g sugar and 100 g sugar + rum or vanilla

Put 100 ml of water (or milk) with a tablespoon of sugar and lemon or orange peel, heat. When hot, melt the yeast, then cover the bowl and let it rise for 10-15 minutes (until the grated shells rise to the surface).

Meanwhile, put the rest of the water with the oil and the rest of the sugar on the fire, until everything liquefies, then we put it in the bowl where we will knead, and when the mayo is ready we put it over it, together with the eggs, if you don't fast gradually from the flour (which we mixed with 1/2 teaspoon of salt) until we get a manageable and non-sticky dough.

Knead well, then cover it with a clean towel and let it grow for about an hour and a half.

We spread each part with the twister in an approximately round sheet, 0.5 cm thick (approx.). Cut each sheet into 8 triangles

On the large base of each triangle put a teaspoon of filling, then cut a little in the middle of the base and roll.

Read also: Fasting biscuit salami. The simplest recipe

Thus we form the croissants that we will put on the tray lined with baking paper. Cover them with a towel and let them rise for another 15-20 minutes, then grease them with honey and water and put them in the oven heated to 175 ° until they brown nicely.

When we take the croissants out of the oven, grease them with honey diluted with milk, then put them in the oven for another minute.