Mini Croissants
By: Anonymous
Published: Friday, February 12, 2010 - 8:56pm

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. 5 Serve warm. 6 I find the best way to make these is to buy the tin of minibaguette dough from the chill counter of the supermarket.