You will need a clean ruler and pastry brush for this recipe
2 sheets pre-rolled puff pastry (squares)
2 tbsp Dollar Sweets 100s and 1000s
1 egg whisked with a splash of milk
Preheat oven to 180ºC (160ºC fan).
Sprinkle each puff pastry sheet evenly with 1 tbsp 100s and 1000s. Lay a baking tray on top and press down gently to press the 100s and 1000s into the pastry.
Begin with the top left corner, use a ruler to measure 2cm across, make a small mark with a sharp knife. From the bottom left corner measure 8cm across and make a small mark with a sharp knife. Line the ruler up from the bottom left corner to the top mark and cut a straight, diagonal line. From the top, line the ruler up to the bottom mark (8cm in from the bottom corner) and cut a straight, diagonal line. You will now have a long triangle shape. Starting from the base of the triangle, tightly roll up the triangle to form a croissant. Carefully shape into a crescent and place onto a baking tray lined with baking paper.
Repeat cutting triangles and rolling croissants from remaining pastry.
Brush croissants with egg wash and bake 20-25 mins until golden and flaky. Serve immediately.