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Mini Croissants
Holiday treat
Ingredients
Serves
1
- 1.00 sheet puff pastry, thawed (or pre-made croissant dough)
- Chocolate syrup, for filling
- 2.00 tbsp butter, melted
- 1.00 tsp ground cinnamon
- 1.00 egg, beaten (for egg wash)
- Optional garnish: powdered sugar or extra cinnamon sugar
Equipment
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Baking sheet
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Baking paper
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Small bowl
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Pastry brush
-
Sharp knife or pizza cutter
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6
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2
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Step
3
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Step
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Step
5
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6
Step
6
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6
Preheat the oven to 200°C / 400°F. Line a baking sheet with baking paper.
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Prepare the pastry
Roll out the puff pastry slightly on a clean surface. Cut into small triangles (about 8–12, depending on size).
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3
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6
Chocolate croissants
- • Spoon a small amount of chocolate syrup onto the wide end of half the triangles.
- • Roll tightly from the wide end to the tip, forming a mini croissant.
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4
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Cinnamon croissants
Brush the remaining triangles lightly with melted butter, sprinkle with the cinnamon, then roll from wide end to tip.
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Finish & bake
- • Place croissants seam-side down on the prepared baking sheet.
- • Brush lightly with egg wash.
- • Bake for 12–15 minutes, or until puffed and golden brown.
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Serve
Cool slightly. Dust with powdered sugar or extra cinnamon sugar if desired. Serve warm.
