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Vanilla Pudding Croissants

15 Minutes + 45 Minutes Baking



If you love croissants as much as I do, make these vanilla pudding croissants at home. They’re tender, delicate and only take a few minutes of your time to make.



Adjust Servings
2 puff pastry sheets
150 grams vanilla pudding
100 grams blueberries
1 tablespoon raisins
1 egg for egg wash
powdered sugar to finish
Nutritional Information
278 Calories
17 g Fat
4 g Protein
27 g Carbs
7 g Sugars


Just a few steps
If you want, you can make homemade vanilla pudding according to the instructions on the package. I usually use the vanilla protein pudding we buy at the store. Lay out one sheet of puff pastry on your work surface and spread an even layer of vanilla pudding all over. You really only need a thin layer so that the pudding doesn't leak out during baking.
Spread the blueberries and raisins over the pudding. Spread them out so that they are again evenly distributed over the entire sheet. Then cover with a second sheet of puff pastry and press the edges with a fork.
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Bake it!
Preheat the oven to 165°C. Crack the eggs into a bowl and whisk with a fork. Using a knife, divide the prepared puff pastry sheets into 8 identical triangles and roll from the wider edge to the narrower edge to form a croissant.
Place the croissants on a baking pan lined with parchment paper and bake in the oven for about 40-45 minutes. Keep checking during baking, the croissants should be baked nicely golden brown. Let them cool completely and then top with powdered sugar. Enjoy!
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