Mini Croissants

I baked miniature croissants with the 2nd half of that laminated dough from my earlier Pain Au Raisin.

mini croissant

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.

mini croissant

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.

mini croissant mini croissant

One more prove before I egg-washed and baked them until they were golden brown (200 degrees for about 10 minutes in my oven).

mini croissant

A super easy (if you already have the laminated dough to hand!) brunch idea for a that lazy Sunday.

mini croissant

Want one?

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