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Shaping Croissants

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By Anne Willan

Published 1989

  • About
If you like, you can add a filling—chopped ham, diced cheese, or a spoonful of jam—to the croissants before rolling them into shape. Alternatively wait until the baked croissants are completely cool before splitting them horizontally and adding a filling. Filled sweet croissants can be iced with glacé icing.
  1. Roll the dough to a 15 x 25 in/38 x 62 cm rectangle and cut it into 3 strips 5 in/13 cm wide. Cut each strip diagonally into a series of even-sized triangles.

  2. Roll each triangle, starting at the long edge and ending with the point. Tuck the point underneath; this prevents the croissant from unravelling as it bakes.

  3. Transfer the rolls to a greased baking sheet and shape into crescents. Cover and leave to rise until almost doubled in size. Brush the croissants with egg glaze.

  4. Bake the croissants at 425°F/220°C until brown and crisp, 15-20 minutes. Transfer the croissants to a rack to cool.

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