Croissant Loaf
Croissant Loaf
Ingredients
- 1 sheet puff pastry, from a 17.3 ounce package, thawed
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On a lightly floured surface, carefully unfold the thawed puff pastry sheet.
⏱️ 1 min
- 3
Using a sharp knife or pizza cutter, cut the puff pastry horizontally into 6 to 8 equal strips. Aim for strips approximately 1 to 1 1/2 inches wide.
⏱️ 3 min
- 4
Carefully stack all the cut puff pastry strips on top of each other, aligning the edges as best as possible.
⏱️ 1 min
- 5
Place the stacked strips back on the lightly floured surface. Using a rolling pin, gently roll over the stacked strips a few times. This will help press them together and slightly flatten them, ensuring they adhere during baking.
⏱️ 2 min
- 6
Starting from one of the shorter ends, tightly roll the stacked and slightly flattened puff pastry strips into a log shape. Ensure it's rolled as snugly as possible to create distinct layers.
⏱️ 3 min
- 7
Carefully transfer the rolled puff pastry log into the prepared loaf pan, seam-side down.
⏱️ 1 min
- 8
Bake for 20 to 25 minutes, or until the croissant loaf is puffed, golden brown, and flaky. The internal temperature should reach 200-205°F (93-96°C) if you have a thermometer.
⏱️ 25 min•🌡️ 400
- 9
Once baked, carefully remove the loaf pan from the oven. Let the Croissant Loaf cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 5 min
- 10
Slice and serve warm or at room temperature. It's delicious on its own or with butter and jam.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant Loaf
- 1 sheet puff pastry, from a 17.3 ounce package, thawed
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On a lightly floured surface, carefully unfold the thawed puff pastry sheet.
⏱️ 1 min - 3
Using a sharp knife or pizza cutter, cut the puff pastry horizontally into 6 to 8 equal strips. Aim for strips approximately 1 to 1 1/2 inches wide.
⏱️ 3 min - 4
Carefully stack all the cut puff pastry strips on top of each other, aligning the edges as best as possible.
⏱️ 1 min - 5
Place the stacked strips back on the lightly floured surface. Using a rolling pin, gently roll over the stacked strips a few times. This will help press them together and slightly flatten them, ensuring they adhere during baking.
⏱️ 2 min - 6
Starting from one of the shorter ends, tightly roll the stacked and slightly flattened puff pastry strips into a log shape. Ensure it's rolled as snugly as possible to create distinct layers.
⏱️ 3 min - 7
Carefully transfer the rolled puff pastry log into the prepared loaf pan, seam-side down.
⏱️ 1 min - 8
Bake for 20 to 25 minutes, or until the croissant loaf is puffed, golden brown, and flaky. The internal temperature should reach 200-205°F (93-96°C) if you have a thermometer.
⏱️ 25 min•🌡️ 400 - 9
Once baked, carefully remove the loaf pan from the oven. Let the Croissant Loaf cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 5 min - 10
Slice and serve warm or at room temperature. It's delicious on its own or with butter and jam.
⏱️ 1 min