Description
Mini Croissant Cereal is a delightful snack that combines crunchy, flaky bites of puff pastry with your favorite toppings, perfect for breakfast or as a fun snack.
Ingredients
For the Croissants
- 1 sheet Puff pastry sheets (Store bought is totally fine.)
- 1 medium Egg (For egg wash; can swap with milk or cream.)
- 2 tablespoons Butter (Melted; can be swapped with coconut oil.)
- 1 tablespoon Sugar (Optional; use brown sugar for sweetness.)
- 1 pinch Salt (Enhances flavor.)
- 1 teaspoon Cinnamon (Optional; for a cozy flavor.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry in the fridge until it’s cold but flexible. Unfold it on a lightly floured surface.
- Using a pizza cutter or sharp knife, cut the puff pastry into long strips and then into small triangles, each about 1.5 to 2 inches wide at the base.
- Roll each triangle from the wide end up to the point, gently curving the ends to create the classic croissant shape.
Baking
- Place the rolled mini croissants seam side down on the prepared baking sheet.
- In a small bowl, whisk the egg with a tiny splash of water, then brush it lightly on top of the croissants.
- If desired, sprinkle a mix of sugar, cinnamon, and a pinch of salt over the top.
- Bake for about 12 to 16 minutes, depending on your oven, until deeply golden.
- Allow them to cool on the tray for about 10 minutes. They will crisp up as they cool.
Notes
To keep the pastry crispy, avoid overcrowding on the baking sheet and ensure they are baked until deeply golden.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Cuisine: French