Shortcrust Pastry Croissants with Marmalade Filling are quick, crispy, and lightly sweet—perfect for an easy dessert or snack.
These little croissants are one of the easiest sweet bakes I make. Simple ingredients, quick preparation, and they always disappear fast.
The shortcrust pastry turns crisp and golden, while the marmalade inside stays soft and slightly tangy. It’s a nice balance of textures and flavors.
You don’t need any special baking skills, and they look great on the table—perfect when you have guests or just want something sweet without much effort. They also work really well as a snack for a lunch box.
How to choose the best ingredients
All-purpose flour (plain flour): Sift it before using to keep the dough light and even
Butter: Use unsalted butter for the best flavor. If needed, you can use a baking substitute, but butter gives the best texture
Yeast: I use dry yeast in small packets. It may seem unusual for this type of dough, but it gives a slightly lighter, softer texture while still staying delicate and crisp
Sour cream / Greek yogurt / crème fraîche: Use a thick version—not runny. This gives the dough the right consistency and tenderness
Marmalade: Choose a thick marmalade meant for baking (cherry works great). It should hold its shape and not leak out during baking
Egg white: Used lightly in the dough or for brushing—just part of the egg is enough for this recipe
Sugar: Use powdered or caster sugar so it blends evenly into the dough and doesn’t leave a grainy texture
Top Tip for Success
- I like using a non-stick silicone mat for kneading—it keeps the dough from sticking and is easy to store
- If you have a marble board, it’s perfect for this dough. A cold surface helps keep the butter from melting and makes the dough easier to handle
- Keep ingredients cold—especially butter and yogurt or cream. This helps the dough come together faster and keeps it tender
- You can use a pastry cutter instead of your hands—it makes combining the dough easier and keeps the butter from warming up too quickly
- Don’t overwork the dough—mix just until it comes together so it stays light and delicate
- Chill the dough briefly if it becomes too soft while working Roll the dough evenly so the croissants bake uniformly
- Don’t overfill with marmalade—it can leak during baking
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Croissants made of shortcrust pastry with marmalade filling
Ingredients
Method
- Put the flour, yeast, butter, eggs, sugar, and cream on the kneading mat and knead together.
- Kneading the dough at the beginning will be more convenient with a knife or scraper paste. I recommend the latter if you bake a lot because it is more convenient to use, and you will not cut the silicone mat.
- Divide the dough into 3 parts.
- We fight each circle-shaped part and divide it into 8 pieces like pizzas.
- At the end of each pizza part, we put marmalade, i.e. about a teaspoon, and roll the croissants inside. Press down so that our marmalade does not fall out and move the ends inward, forming a croissant shape.
- Place the croissants on the baking tray, previously lined with baking paper.
- Beat the egg white with a fork or whisk to make it easy to spread, and coat your croissants with the egg white with a brush. Croissants greased in this way will shine beautifully.
- Bake in a preheated oven to 180 degrees C for about 10 minutes until golden brown.
Sandra says
I made them today and they turned out crispy and sweet, perfect for afternoon coffee!
Bella says
I love this recipe! Very tasty treat for kids.