Croissant with Raspberry Jam
A flaky, buttery croissant split and filled with sweet-tart raspberry jam. Perfect for breakfast, brunch, or a quick snack.
- Total time
- 10 min
- Servings
- 2
- Calories
- 350
- Protein
- 6g
Ingredients
- 2 large croissants
- 4 tablespoons raspberry jam
Instructions
- 1
Preheat your oven to 350°F (175°C). Place the 2 croissants on a baking sheet and warm for 5-7 minutes until they are slightly crisp on the outside and soft inside.
- 2
Remove the croissants from the oven and let them cool for 2 minutes, until they are just cool enough to handle.
- 3
Using a serrated knife, carefully slice each croissant horizontally, leaving one edge attached like a book.
- 4
Spread 2 tablespoons of raspberry jam onto the bottom half of each croissant, covering the surface evenly.
- 5
Close the croissant tops over the jam and serve immediately, while still warm.
Tools you’ll need
- baking sheet
- serrated knife
- butter knife
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