Mini Croissants

Servings: 24
Mini Croissants
  • 2 sheets frozen puff pastry, thawed (17.3 oz)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg + 1 tablespoon water (egg wash)
  • 1 tablespoon granulated sugar (optional)
  • Fillings of choice: Nutella, jam, ham, shredded Gruyère, pesto, mozzarella
Instructions
  1. 1

    Preheat oven to 375°F. 

  2. 2
    Roll each pastry sheet to ⅛-inch thickness. Cut each into 12 long triangles.
  3. 3
    Add ½ tsp filling at the wide base if using.
  4. 4
    Roll from base to tip, tuck tip under, curve into crescent shape.
  5. 5
    Brush with egg wash (or melted butter for plain).
  6. 6
    Bake 13–15 minutes until deep golden. Rotate tray at 8 minutes.
  7. 7
    Cool 5 minutes on tray before serving.
Read it online: https://www.showergourmet.com/recipe/mini-croissants/