Sometimes you just want something warm and sweet without pulling out half the pantry.
These shortcut peanut butter and jelly croissants come together fast with store-bought crescent dough and bake up flaky and golden and filled with that nostalgic PB and J flavor everyone knows.
TL;DR
We were chatting about flaky bakes such as French croissants and pain au chocolat when Paul came up with the idea to try peanut butter and jelly-filled croissants.
Within an hour of this genius idea, we had a bunch of sweet baked croissants coming out of our oven.
This is a shortcut recipe; you just need a crescent roll, which you can purchase in most stores or online.
These are all yours if you love peanut butter and jelly!
Ingredient Notes
- Crescent Pastry Roll — You can buy a crescent roll (or in some countries they call them croissant rolls).
- Peanut Butter — Your favorite peanut butter type and brand. I like chunky, but Paul prefers classic peanut butter.
- Jelly — We use either a very thick jelly or a jam. They turn out better with jam because jam doesn't run the way jelly does when it's heated. To avoid a mess, use a jam or a citrus marmalade. It doesn't matter which flavor. I like cherry jam or red currant jelly.
- Egg Yolk — To give the croissant a bakery-golden finish.
Process Overview
Step 1
Place your crescent roll on a baking sheet. Cut out about 5 long and narrow triangles.
Step 2
Place the peanut butter and jelly filling on the wider part of the triangle.
Step 3
Slightly press in the edges so that the filling is less likely to pour out, and roll in to form the croissant. Place the tip at the bottom.
Repeat the same for all triangles.
Step 4
Keep enough space between each croissant on the baking sheet. Scramble your raw egg yolk and brush it over your croissants.
Bake for about 15 to 20 minutes at 350 degrees Fahrenheit or 180 degrees Celsius or until golden brown.
📖 Recipe
Peanut Butter and Jelly Croissant Recipe
Ingredients
- 1 Crescent Roll
- 2-3 Tablespoon Peanut Butter
- 2 Tablespoon Jelly or Jam or Marmalade
- 1 Egg Yolk
Instructions
- Preheat your oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Line a baking sheet with parchment paper. Open the crescent pastry roll and gently unroll it. Place it on the parchment paper.1 Crescent Roll
- Cut it into long, slim triangles. Aim for a wide base and a pointed tip. The thinner triangles roll up more neatly and give you a nicer crescent shape.
- Spread about 12 teaspoons of peanut butter and jelly/jam over each triangle, on the widest end, leaving a small border around the edges. Do not overfill. Jam or marmalade works best because it holds its shape while baking, but thicker jelly is fine too; it shouldn't be too runny.2-3 Tablespoon Peanut Butter, 2 Tablespoon Jelly
- Starting at the wide end, fold over the filling and press down at the edges to seal the filling. Continue to roll the triangle gently toward the tip. Tuck the tip slightly underneath so it stays secure during baking. Curve the ends inward slightly if you want a classic crescent look.
- Brush the tops lightly with beaten egg yolk for a glossy golden finish.1 Egg Yolk
- Bake in the preheated oven for about 15 to 20 minutes at 350 degrees Fahrenheit/180 degrees Celsius or until puffed and golden brown.
- Allow them to cool for a few minutes before serving. The filling will be hot.
Nutrition
Tips
Two mini triangles form at the edge of each side of the crescent roll. I roll them in without a filling and bake them to not waste dough.
Don't overfill. It's tempting, but too much jam will bubble out and caramelize on the pan. A small spoonful is enough because it spreads as it heats.
Don't get discouraged if the croissant is spilling. That can happen.
Seal the tip well when rolling and place it underneath the croissant on the tray. With that little move, they won't unroll while they're baking.
Chill the filled croissants in the fridge for 10 to 15 minutes before baking. This helps the dough firm up again and keeps the jam from bubbling out too quickly in the oven.
Serving
We love these for breakfast or brunch. They are especially great when the peanut butter and jelly croissant is still warm.
Serve them just the same way you'd enjoy a simple croissant or other similar French baked goods, such as Pain au Chocolat and Pain au Raisin.
A black coffee, tea, or hot chocolate is a must with these croissants.
You can add them to your weekly breakfast routine or prepare a batch for your loved ones to celebrate a special occasion such as a birthday or Mother's Day.
Storing
Freshly baked PJ Croissants should be eaten the same day to make the most of these baked French treats. They don't keep that well.
Generally, they will still be good after a day, but they will lose the perfect texture as they harden and dry up.
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