Mini Croissants

Ingredients

1 tin x 4 baguette mix chilled dough
100 grams gruyere cut into thin slices
1 egg beaten for glazing

Preparation

1
Unroll the dough and cut each baguette shape into 4 triangles.
2
Lay onto each triangle a slice of gruyere. Roll each triangle from the wide end to the point to form a minicroissant.
3
Space them out on the greased cold shelf.
4
Brush each croissant with beaten egg. Bake on the third set of runners from the top of the roasting oven for about 10 minutes until puffed up and golden brown.
6
I find the best way to make these is to buy the tin of minibaguette dough from the chill counter of the supermarket.

Tools

Yield:

6.0

Added:

February 12, 2010

Creator:

Anonymous

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