Sour cream croissants with marmalade
5 servings
135 minutes
Sour cream croissants with marmalade are delicate and aromatic miniature pastries that charm with their creamy flavor and sweet fruit filling. This recipe has European roots and resembles traditional homemade croissants made from special family recipes. The addition of sour cream makes the dough soft and crumbly, while the marmalade adds a pleasant sweetness and a hint of tartness to the pastry. These croissants are perfect for tea or coffee, and their small size makes them convenient for serving at festive gatherings or cozy family tea times.
1
In a large bowl, finely chop the butter. Add 1 egg and 2 yolks. Then add 100 grams of sour cream. After that, add flour. Add baking soda, extinguished with lemon juice (vinegar, alcohol, cognac). The dough should have a uniform consistency, not too liquid, but not too hard. The dough should not stick to your hands.
- Butter: 220 g
- Chicken egg: 3 pieces
- Sour cream: 100 g
- Baking soda: pinch
- Lemon juice: to taste
- Wheat flour: 3 glasss
2
Put the dough in the cold for 1.5–2 hours.
3
Then, roll the dough into a ball and roll it out with a rolling pin into a not very thick layer. Use a 10 cm diameter plate (the croissants will be small) to cut out a circle, which is divided into 6 parts. Place a small piece of jelly in each part of the circle (otherwise it will ooze out) (do not buy striped jelly - it melts a lot and practically doesn't remain in the product). Roll the dough from the wide edge to the thin one. Place on a baking sheet and bake in a preheated oven until done.
- Fruit pastille (marmalade): 250 g
4
Place on a plate, sprinkle with powdered sugar, and decorate with marmalade.
