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Funfetti Mini Croissants

March 6, 2017

Makes 10

You will need a clean ruler and pastry brush for this recipe

 

INGERDIENTS

2 sheets pre-rolled puff pastry (squares)

2 tbsp Dollar Sweets 100s and 1000s

1 egg whisked with a splash of milk

 

METHOD

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.

 

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