Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out your puff pastry sheet until it’s about 1/8 inch thick.
- Using a sharp knife or pizza cutter, cut the pastry into isosceles triangles, each about 4-5 inches wide at the base.
- Generously spoon your desired fillings onto the wider base of each triangle, being careful not to overfill.
- Starting from the base, gently roll each triangle towards the point, tucking the tips under to form a crescent shape.
- Place your mini croissants on a baking sheet lined with parchment paper. Brush the tops with melted butter and, if desired, sprinkle with sugar.
Baking
- Pop them in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
- Allow them to cool slightly before serving.
Notes
Store in an airtight container in the refrigerator for 2-3 days. For longer shelf life, freeze for up to a month. To reheat, preheat oven to 350°F (175°C) and warm for about 10 minutes.