Mini croissant cereal

Ingredients

• 1 roll of puff pastry (store-bought or homemade)
• ic icing sugar

Materials

• baking tray, parchment paper, knife, bowl

Preparation

• Use the cardboard that comes with the puff pastry to mark strips across the width.
• Then, with a sharp knife (on the cold pastry), cut narrow triangles along the length of the strip.
  
• Roll each triangle into a mini croissant. To help seal it, dab a little water on the tip and press it down.
• Place them on a baking tray lined with parchment paper. Sprinkle with icing sugar.
  
• We recommend refrigerating the croissants for 5-10 minutes before baking. Bake for 12 minutes at 200°C (390°F), or until golden.
• Let them cool down, serve in a bowl with cold milk, and enjoy! Perfect for breakfast or a snack! :D
  

Observations

* To make them even more caramelized, you can spray a little water on the croissants and then sprinkle them with icing sugar. This way, they will caramelize a bit more and have a more golden color.

* If you don't have icing sugar, you can use regular sugar.

* You can also brush the croissants with egg to give them a shinier, slightly water-resistant finish. They will take a little longer to soften in the milk.

Questions

Photos of members who cooked this recipe