22 Purton Rd, Pakenham VIC 3810, Australia


Tel: +61 3 5945 0500


new ds logo - home page footer.png
  • White Facebook Icon
  • White Instagram Icon
  • White Pinterest Icon

October 18, 2019

September 20, 2019

August 15, 2019

July 5, 2019

May 10, 2019

April 10, 2019

Please reload

Recent Posts

Fairy Bread Ice Cream Cake

November 21, 2017

Please reload

Featured Posts

Funfetti Mini Croissants

March 6, 2017

Makes 10

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.


Please reload

Follow Us