The croissants are now rolled up from the wider side. At the beginning, when you first fold the dough over, press the edges a little so that the jam doesn’t spill out so easily while baking.
The finished rolled croissants are placed on a baking tray lined with baking paper and baked at 180°C (top/bottom heat) for around 20 minutes .
However, the croissants should remain relatively pale so that they still taste really tender and juicy.
After they have cooled, the jam cones can be sprinkled with a little powdered sugar.
Stored in a container, they will stay fresh for about 3 to 4 days at room temperature.
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