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🥐 RECIPE : Plain Mini Croissant Cereal Recipe 🥐
INGREDIENTS:
Puff Pastry Sheet (35cm x 23cm)
1Tsp Milk
1 Beaten Egg
PREPARATION:
1. Use a knife to cut 4cm x 7cm rectangles on your puff pastry.
2. Cut triangles in the rectangle by cutting it diagonally.
'Your puff pastry has to be very cold'.
3. Roll each triangle from the base to the tip as you would with traditional croissant. If needed add some water on the tip to seal the end.
4. Place the croissants on a baking tray lined with parchment paper. Dust with icing sugar.
5. Refrigerate for 10 minutes before baking. Bake in a preheated oven at 390°F or 200°C for 12 minutes or until the top is golden brown.
Enjoy!!
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