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Mini Croissant Cereal Recipe
Ingredients:
* 1 sheet puff pastry
* 2 tbsp sugar
* 1/4 tsp cinnamon + more to taste
* Plant-based wash (1 tbsp of plant milk + 1 tbsp of agave or maple syrup)
* Plant milk (for serving with cereal)
Instructions:
1. Thaw one sheet of puff pastry until it is pliable but still cool to the touch, approximately 20-40 minutes.
2. In a small bowl, mix cinnamon and sugar. Prepare a plant-based wash by combining one tablespoon of plant milk with syrup.
3. Preheat the oven to 400°F (204°C).
4. Lightly dust your work surface with flour. Unfold the puff pastry sheet and roll it out.
5. Using a sharp knife or pizza cutter, cut the puff pastry into one to 1-1 1/2” strips (2.5-3.8 cm). Then, slice the strips into triangles.
6. Sprinkle one tablespoon of cinnamon sugar across the entire surface of the dough.
7. Taking one triangle at a time, gently stretch it to lengthen and then roll it from the base to the tip. Apply a small dab of plant-based wash where the dough will meet the tip to help seal the croissant. Gently bend the sides inward to make a c shape.
8. Brush each rolled croissant with the plant-based wash and sprinkle the remaining cinnamon sugar over the top.
9. Place the prepared croissants on a lined baking sheet.
10. Bake in the preheated oven until the croissants are puffed and golden brown, typically 15-20 minutes.
Notes:
Can be found at dakotaovdan dot com, link in bio!
#pasteries #croissant #veganrecipes #plantbased
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