Mini Croissants
These buttery and flaky mini croissants are a delightful treat, perfect for breakfast, brunch, or as a snack. Easy to make and incredibly satisfying!
Equipment
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry brush
- Knife
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed according to package instructions
- 2 tablespoons unsalted butter melted
- 1 large egg beaten, for egg wash
- 1 tablespoon sugar optional, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the puff pastry sheet on a lightly floured surface. Using a rolling pin, gently roll it out to ensure an even thickness.
- Cut the pastry into 16 triangles. To do this, cut the sheet in half horizontally, then vertically, creating four rectangles. Cut each rectangle diagonally to form triangles.
- Brush the surface of each triangle with melted butter. Starting from the wider end, roll each triangle tightly toward the pointed end to form a crescent shape.
- Place the rolled croissants on the prepared baking sheet, with the pointed ends tucked underneath to prevent unrolling during baking.
- Brush the tops of the croissants with the beaten egg wash. Sprinkle with sugar if desired for a sweet finish.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed. Remove from the oven and let cool slightly before serving.
Notes
These mini croissants can be customized with sweet or savory fillings such as chocolate, cheese, or ham. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
Calories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 80mgPotassium: 20mgSugar: 2gVitamin A: 150IUCalcium: 10mgIron: 1mg
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