Ingredients
Method
- For making mini croissants cut 1 pastry sheet into 6 strips and then cut them in triangles to make 12 portions.
- Put a teaspoon of chocolate spread on the lengthy side of each triangle.
- Now simply roll the croissants from the flat corner towards the pointy edge.
- Transfer them into parchment paper liner baking tray leaving some space as they will spread a little while baking.
- Beat an egg yolk and apply on top.
- Bake @ 180 C pre-heated oven for 12-15 minutes or until golden and crispy.