For resting the dough: go for at least 2 hours for the dough to rest in the fridge, wrapped in clingfilm. I like to leave the dough overnight in the fridge for even better results.
I sometimes freeze the dough once the final turn has been done, and before the resting. This then gets defrosted overnight in the fridge the night before I want to use it.
For the proving (rising): you need an hour or two at room temperature once the dough has been shaped.
TOP TIP: keep a block of butter in the freezer so you can use it whenever you want to make these quick croissants
1) Mix the flour, sugar, yeast and salt together and grate the frozen butter into this mixture. Use your fingers to gently coat the butter strands in flour.
(2) Add most of the water and mix gently with a knife to form a soft but not sticky dough, trying not to crush the butter too much. Add more water if needed.
Laminate the dough:
(3) Lightly dust the dough and the work surface with flour. Roll out the dough thinly to a rectangle with sides about 16cm by 65cm: these measurements are just guidelines – you want a long, thin strip of dough that is about 4 times as long as it is wide. It will look quite rough initially but bear with it.
(4) Give it a book turn: with the short edge facing you, fold over the bottom and the top edge to meet in the middle and fold in half to give 4 layers of dough:
(5) Rotate the dough 90 degrees and roll out to a rectangle about 20cm by 60cm then go for two envelope turns* in succession, brushing off any excess flour at each stage and rotating 90 degrees after each turn.
* for each envelope turn, fold the bottom third of dough up and the top third over this (as in the photo below).
This is now the laminated dough which just needs to rest in the fridge for at least a few hours before using.
NB: if the dough starts to feel slightly warm or sticky at any point, pop it in the fridge for about 30 minutes to chill.
(6) Cover the dough loosely with clingfilm and chill for at least a couple of hours to relax it, which makes it much easier to roll out for the shaping. Alternatively, freeze the dough at this stage for using later.
4) Place the peach slices on top of the preserve and curd mixture, slightly overlapping. Brush a little egg over the exposed part of the pastry. With a sharp knife, make a cut about 1cm from each edge, going only about half-way through the pastry all around, creating a border.
NB: you can leave the pastries very simple like this or shape them. I have given guidelines for making pinwheels below.
(5) Pop the pastries in a large bag or bin liner and leave to rise for an hour or so, until puffy: you will be able to smell the yeast. Alternatively, freeze them on the baking tray before they have risen, stacking them once frozen.
(6) Towards the end of the rise, pre-heat the oven to 190C(fan). Brush the pastries with more egg and bake for 15-20 minutes until golden brown. Transfer to a rack to glaze.
(7) Heat the peach conserve with the Amaretto to give a fairly thin glaze, stirring while it heats. Brush generously over the hot pastries and leave them to cool.
Cut about 2 centimetres from each corner diagonally, stopping just before you reach the filling, to give 4 “sails”.
Take the left corner of the top sail and bring it over to the next sail, pressing it gently in place at about “3 o’clock”, give or take!!.
Repeat all the way round – it might be easier to rotate each time so the next sail is upwards as in the first case.
You can then cover the centre with a piece of peach or else leave it exposed. Now just leave to rise and bake as above.
If you want to make these with a traditional croissant dough, my full guidelines and tips/troubleshooting are on my post here.
Adapted From: https://bakingfanatic.wordpress.com