Peanut Butter and Jelly Croissant Recipe
Shortcut to prepare homemade peanut butter and jelly-filled croissants. Freshly baked, these taste simply amazing!
Servings: 5 Croissant
Calories: 83kcal
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
Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg
