Mini Croissants Filled with Turkish Delight, Jam, or Marmalade

The most tender and delicious croissants were made by my mother during the holidays, and we would eat them in no time—warm, fluffy, and irresistible. Only after we were completely full would we take pity and bring some pastries to our cousins who lived next door, in the countryside.

At first, the dough recipe was very simple, made only with water, flour, sugar, and lard (or raw fat), and the filling consisted of Turkish delight, marmalade, or jam. Over time, however, the recipe improved: the lard was replaced with butter, and chocolate was added as an alternative filling.

I will show you a quick recipe for tender croissants filled with Turkish delight.

Ingredients: 550 g flour; 350 g butter with at least 80% fat (or lard); 150 g powdered sugar; 2 egg yolks; a pinch of salt; vanilla; lemon zest; 250 g Turkish delight.

Preparation of the dough: Cut the butter into pieces and place it in a large bowl. Add the flour, egg yolks, powdered sugar, salt, vanilla, and lemon zest. Knead the dough by hand (or using a mixer). If the dough is too dry, gradually add 1–2 tablespoons of cold water. Knead until the butter is fully incorporated. Then wrap the dough in plastic wrap and let it rest for 30 minutes in a cool place (not in the refrigerator).

Shaping the croissants: Divide the dough into 3 equal parts. Roll one part into a circle about 30–35 cm in diameter. First cut the circle in half, then into quarters, then into eighths, and finally cut each eighth in half to obtain 16 triangles. Place a small piece of Turkish delight on each triangle (you can cut or shred it beforehand). Roll each triangle from the base to the tip and place it on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C for about 15 minutes. Remove them, place them in a bowl, and dust with powdered sugar while still hot so the sugar sticks.