Small, fluffy croissants covered in icing sugar and best enjoyed at breakfast.
375g pack Ready Rolled Puff Pastry
1 Medium Egg Yolk
6g Icing Sugar
Pre-heat the oven to 200oC/Gas Mark 6.
Roll out the pastry but keep it on the greaseproof paper.
In a landscape position, cut 2cm strips down the pastry, then cut each of these strips into 10 triangles.
Roll the triangles into mini croissants starting from the thicker side up to the point.
Mix the egg and milk together and gently brush the pastry triangles with this egg wash.
Sprinkle over the icing sugar with a small sieve.
Bake on trays for 20 minutes until golden brown.
Allow to cool then serve.
Great with fresh berries, yogurt or milk.