Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon (5 g) salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240 ml) whole milk, warmed
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 large egg
  • 1 cup (225 g) unsalted butter, cold
  • 1/2 cup (120 g) finely chopped chocolate or almond paste
  • 1/4 cup (50 g) raspberry jam
  • 1 large egg, beaten with 1 tablespoon water

Instructions:

  1. In a mixing bowl, combine warm milk and yeast, let sit for 5 minutes. Add flour, sugar, salt, melted butter, and egg; mix until a dough forms.
  2. Turn dough onto a floured surface, knead for about 5-7 minutes until smooth.
  3. Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour at room temperature until doubled in size.
  4. Place the cold butter between two sheets of parchment paper; pound it into a flat rectangle (about 1/2 inch thick).
  5. Roll out the risen dough into a large rectangle, place the butter layer on one half. Fold the other half over; seal edges. Roll and fold as per standard laminating technique (4 folds).
  6. Roll out the dough to about 1/4 inch thick; cut into triangles. Add filling, roll from the base toward the tip forming a crescent.
  7. Place on a baking sheet; brush with egg wash. Let rise for another 30 minutes. Bake at 375°F (190°C) for 15-20 minutes, until golden brown.