Cornucines with apricot jam

12 servings

150 minutes

Apricot jam croissants are a delicate treat of European cuisine, combining the tenderness of dough and fruity sweetness. Their origin can be traced back to old home recipes when housewives baked pastries with seasonal fruits and jams. The elastic dough with milk and margarine gives the products softness, while apricot jam adds a delightful aroma with a slight tartness. The finished croissants, dusted with powdered sugar, resemble shortbread cookies but have a more airy structure. They are perfect for cozy tea gatherings, pair well with hot beverages, and can be a pleasant treat at celebrations or friendly meetings.

Energy value per serving

• Calories: 702.4
• Proteins: 10.8g
• Fats: 36.3g
• Carbohydrates: 86.7g

Ingredients

• Milk: 1 glass
• Sugar: 0.5 glass
• Chicken egg: 1 pc
• Fresh yeast: 50 g
• Wheat flour: 6 glass
• Margarine: 500 g
• Powdered sugar: to taste
• Apricot jam: 400 g

Cooking steps

1. In a convenient mixing bowl, warm the milk (not to boiling) and dissolve the yeast in it.

   Required ingredients:

   • Milk: 1 glass
   • Fresh yeast: 50 g

2. Add sugar, egg, softened margarine (cut into small pieces for convenience).

   Required ingredients:

   • Sugar: 0.5 glass
   • Chicken egg: 1 piece
   • Margarine: 500 g

3. Mix well, gradually adding 5-6 cups of flour. The dough should be elastic, firm, and not stick to the hands.

   Required ingredients:

   • Wheat flour: 6 glasss

4. Divide the resulting dough into 8 equal parts (first in half, then each half in half again), place each part in a plastic bag, and send it to the refrigerator for about 20 minutes.

5. Roll each piece (on a floured surface) into a 'pancake' no thicker than 4 mm, and cut into 8 equal parts (like a pizza).

   Required ingredients:

   • Wheat flour: 6 glasss

6. Place the filling on the wide edge (the filling must not be liquid, otherwise it will leak out, burn, etc.). Ideally - grandma's jam or very thick jam. Roll towards the narrow side.

   Required ingredients:

   • Apricot jam: 400 g

7. Place the finished products on a baking sheet (with parchment, greased with oil, or a silicone mat greased with oil). Do not grease the top (sprinkle finished products with powdered sugar).

   Required ingredients:

   • Powdered sugar:  to taste

8. Bake in a well-heated oven (160-180) until lightly browned :) If the oven is unpredictable, place a dish with hot water at the bottom to prevent burning.

9. Sprinkle the finished products with powdered sugar. The consistency resembles 'soft sandy' dough, non-yeast. It is advisable to refresh the powdered sugar before serving. A total of 64 pieces are made.

   Required ingredients:

   • Powdered sugar:  to taste