I baked miniature croissants with the 2nd half of that laminated dough from my earlier Pain Au Raisin.
How cute are they?!
After leaving the pre-made dough in the fridge to defrost slowly overnight, it was left out to come to room temp for a few hours in the morning.
I then rolled out the dough and sliced it up into long thin triangles. Starting at the bottom (its widest point) I rolled the individual sections up tightly into mini croissant shapes. Then, they just needed a small tug on each end to pull them in a bit to form a semi-circle.
One more prove before I egg-washed and baked them until they were golden brown (200 degrees for about 10 minutes in my oven).
A super easy (if you already have the laminated dough to hand!) brunch idea for a that lazy Sunday.