
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
Enjoy!
Ingredients
Directions
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
Enjoy!