Perhaps this will be the last recipe using tangerines, because it's time to stop, already tired π.
Ingredients: yeast-free puff pastry, tangerine (can be replaced with an orange or any berry), orange juice, sugar, butter, egg yolk, sugar for dusting
Cooking method:
1. We clean the tangerine and divide it into slices. 2. Cut the puff pastry into triangles (if you have a square dough, then cut it into 2 parts and also diagonally - you get 4 triangles. 3. Place 1-2 mandarin slices at the base of each triangle and roll up the croissant.
4. Cooking syrup: in a saucepan, mix sugar and butter, melt, add orange juice. Boil the syrup over low heat for about 10 minutes. 5. Pour part of the syrup into the mold, lay out the croissants and pour the second part of the syrup. Lubricate the croissants with yolk and lightly sprinkle with sugar. 6. Bake for about 20 minutes in an oven preheated to 180 degrees. β
Some varieties of tangerines have slightly bitter white films. They can be carefully removed and then added to the filling. Personally, I like baking with a slight bitterness, it goes very well with sweet dough or, in this case, syrup.
But you can always replace the tangerine with an orange, or any berry, in this case, I recommend taking acidic varieties of berries (for example, cherries, black currants) so that it doesnβt turn out too cloying. But to cook, I highly recommend it πβ€οΈ. β KBJU for 100 grams 420/5/26/41 A detailed video recipe can be found on Instagram batonobelka