About the Recipe
Flaky, buttery, and filled with sweet-tart raspberries, these Raspberry Croissants are a bakery-style treat you can enjoy at home. Perfect for breakfast, brunch, or a special snack, they combine a crisp, golden exterior with a soft, fruity interior. Simple yet impressive, they’re a treat that delights both kids and adults alike.
Ingredients
Wet Ingredients
• 2 large eggs
• 1 cup skim milk
• ½ cup unsweetened applesauce
Dry Ingredients
• 1 cup flax pancake mix
Mix-Ins
• 1 cup frozen blueberries
• 2 tbsp hemp hearts
Preparation
Prepare the Filling
In a small bowl, gently mix raspberries, sugar, cornstarch, and vanilla extract.
Prepare the Puff Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface. Cut into 6 equal rectangles.
Assemble Croissants
Spoon 1–2 tsp of the raspberry filling onto one end of each rectangle.
Roll the pastry over the filling to form a crescent shape. Seal the edges gently.
Beat the egg and brush over each croissant for a shiny, golden finish.
Optional: Sprinkle a little sugar on top.
Bake
Bake for 15–20 minutes, until puffed and golden brown.
Let cool slightly before serving. Dust with powdered sugar if desired.
Nutrition Information (Per Croissant — 1/6 of batch)
(Estimated — will vary by puff pastry brand)
Calories: ~250
Protein: ~4 g
Carbohydrates: ~30 g
Fat: ~13 g
Fiber: ~2 g