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3 Ingredient Mini Jam Croissants

Feast your eyes on these seriously jammy croissants. A gooey, tart jam wrapped in layers of light, buttery pastry. And, with just 3 ingredients to contend with, you don’t need to spend all day in the kitchen.

3 Ingredient Mini Raspberry Jam Croissants 2


1 egg
1 large puff pastry sheet (approx. 500g)
120g raspberry jam (or try chocolate chips, peanut butter or chocolate spread)
Tbsp water


  1. Preheat your oven to 180°C / 350°F / Gas Mark 4
  2. Set out two non-stick baking trays, or line two standard baking trays with baking paper
  3. Combine the egg and water in a small bowl and whisk thoroughly until smooth. Set to one side
  4. Dust your work surface lightly with flour
  5. Unroll the pastry sheet and dust the top with a little flour
  6. Flatten the pastry sheet into an even rectangular shape using a rolling pin
  7. Using a knife, cut the pastry sheet in half. Cut each half into rectangles until you’re left with 8 smaller rectangles of an even size
  8. Cut each rectangle diagonally to create 16 triangles
  9. Add a dollop of jam to the centre of each triangle
  10. From the shortest side, roll your triangles up
  11. Place rolled croissants onto your baking trays, make sure the tip of the triangle is on the underside. This will prevent unravelling
  12. Bend the ends carefully inwards to create a curved croissant shape
  13. Gently brush over the top of each croissant with the egg mixture
  14. Bake for 25 minutes or until lightly flaky and golden brown

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