SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baked Croissants

Yield: 16 croissants
Prep 20 mins  plus dough Rise 1 hr Bake 375°F 15 mins
Baked Croissants
  • 1  recipe Quick-Method Croissant Dough (see Recipe Center)
  • 1  egg
  • 1  tablespoon  water or milk

1. Prepare and chill Quick-Method Croissant Dough as directed. Cut dough crosswise into 4 portions. Wrap and return 3 portions to refrigerator until ready to use.

2. To shape croissants, on a lightly floured surface, roll 1 portion of dough into a 16x8-inch rectangle. Cut rectangle crosswise in half to form 2 squares. Cut each square diagonally in half to form 2 triangles. (You will have 4 triangles from each rectangle.) Loosely roll up each triangle from an 8-inch side, rolling toward opposite point.

3. Repeat cutting and shaping with remaining 3 portions. Place croissants, points down, 4 inches apart on ungreased baking sheets. Curve ends. Cover and let rise in a warm place until double (about 1 hour).

4. Beat egg and the water or milk using a fork. Lightly brush croissants with egg mixture. Bake in a 375 degree F oven for 15 minutes or until golden. Remove from baking sheets. Cool slightly on wire racks. Serve warm or cool. Makes 16 croissants.

Nutrition Facts (Baked Croissants)
  • cal. (kcal) 308,
  • Fat, total (g) 18,
  • chol. (mg) 74,
  • sat. fat (g) 11,
  • carb. (g) 30,
  • fiber (g) 1,
  • pro. (g) 5,
  • vit. A (IU) 875,
  • vit. C (mg) 0,
  • sodium (mg) 225,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe