Mini Chocolate Croissants

Flour your workshop

Roll out a large puff pastry sheet

Cut your rolled out sheet into rectangles

Cut the rectangles diagonally (into triangles)

Fill your trianges with chocolate mini eggs or chocolate chips (or your preferred filling), placing the eggs at the bottom of the traingle

Roll your pastry towards to pointy end & fold in the ends to shape your croissant

Brush your mini croissants with egg yolk (optional)

Re-use the puff pastry wrapping paper to line an oven tray

Place your croissants on the tray and stick in a pre-heated oven 180C for 10mins