Russian Sour Cream Croissants
Sour cream is a characteristic ingredient of Russian cuisine, often used as a filling for cakes and pastries. The combination of sour cream and honey results in a silky, slightly tangy, yet sweet taste that perfectly complements the buttery, layered croissant dough. This pastry is ideal for a special breakfast or afternoon tea.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble the yeast and let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, place it on a lightly floured surface and knead for 10 minutes until it becomes elastic.
4
Place the dough in a bowl, cover it with a kitchen towel, and let it rise for 1 hour until doubled in size.
5
Roll out the risen dough into a rectangular shape, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Carefully roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always resting the dough in the refrigerator for 30 minutes.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles. Place a teaspoon of sour cream and a little honey on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the tip to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to make them shiny.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar before serving.
