These mini croissants are a brilliant little bite – crisp and flaky, and so easy to make you will hardly believe it. All you need is a roll of puff pastry, a beaten egg and a little imagination for the filling.
The puff pastry is cut into long, narrow triangles and rolled into small croissants, which are brushed with egg and baked until golden and crisp. Ovens vary a little, so keep an eye on them – mine took about 18 minutes at home, but at our summer house they only needed 14 minutes. So check on them along the way.
They are perfect as appetisers on a tapas table, for a graduation party, a birthday or simply as a weekend snack. Fill them with whatever you fancy – prawn salad, ham salad, Serrano ham and mozzarella, or perhaps a classic with salmon and cream cheese.
Store them at room temperature in an airtight bag – they will keep well for 1-2 days (if they are not eaten before then).
Mini puff pastry croissants
Ingredients
- 1 roll puff pastry
- Beaten egg, for brushing
- Sesame seeds (optional)
Method
- Unroll the puff pastry on the worktop and cut it into long, narrow triangles, cutting across the short side of the sheet. The wide end of each croissant should measure 5-6 centimetres.See the video above the recipe.
- Roll the triangles up into croissants, starting from the wide end and rolling towards the narrow tip.
- Place the croissants on a baking tray, seam side down, and brush them with beaten egg.Sprinkle with sesame seeds, if using.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-20 minutes – or until golden.
- Leave them to cool on a wire rack before filling them as desired – or packing them into an airtight bag.
Nutrition
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