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Buttery Blueberry Jam Filled Croissants

Start Mother’s Day as you mean to go on by spoiling your mum from the get go. Whip up these easy-peasy pastries and pile these fruity filled, fluffy blueberry jam croissants high on the breakfast tray.

Blueberry Croissants


2 sheets frozen puff pastry, thawed
225g seedless blueberry jam
1 egg, beaten
Sprinkling of coarse white sugar


  1. Preheat oven to 175°C / Gas Mark 4 / 350°F
  2. Line two baking trays with greaseproof paper and mist lightly with oil spray. Place to one side
  3. Unroll one of the puff pastry sheets. Cut horizontally to create three rectangular strips of dough. Cut each strip diagonally to create triangles. Repeat with remaining dough to form 12 triangles
  4. Add two heaped teaspoons of jam to the widest part of the dough. Roll dough to form croissants and place on baking sheet
  5. Brush the beaten egg over each pastry and sprinkle with sugar. Bake for 20-25 or until golden brown
  6. Allow to cool and serve

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