Puff Pastry Croissant Filled with Apricot Jam

For the puff pastry croissants, lay out the puff pastry. First cut lengthwise in the middle, then divide crosswise into 12 rectangles of equal size.

Mix the jam with the rum, then put the jam in the middle of the rectangles – lengthwise.

Place the rectangles together, press firmly on all 3 sides, twist together at the two ends and shape into croissants.

Brush with water and bake the puff pastry croissants in the oven at 200 degrees for 25 minutes.

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