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Potato croissants with jam filling

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Ingredients for 1 servings:

  • 250 g flour
  • 250 g potatoes, cooked and from the previous day
  • 100 g sugar
  • 60 g fat
  • 1 egg(s)
  • 1 pinch of salt
  • 1 tbsp milk
  • 1 packet of baking powder
  • possibly lemon peel
  • 1 jar jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Quickly combine all ingredients (except the jam) on a work surface, roll out the dough to about 1/2 cm thick, and cut into 10 equal-sized “pizza slices.” Spread each with a spoonful of jam and roll up. Brush with 1 tablespoon of milk (or whisked with an egg yolk) and bake at 175°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Potato croissants with jam filling