Serena Di Sabatino Di Diodoro
Updated: Apr 13, 2021
Good morning friends, how about a bowl of croissant cereal to start off this week? :)
This is how I made it: I had some leftover puff pastry dough so I simply sprinkled it with cinnamon and sugar, cut it into tiny triangles and rolled them up into mini croissants; then I made a light maple syrup wash and baked them. They turned out crunchy, super flavourful, cinnamon-y and perfect to be enjoyed the cereal way: soaked in a bowl of milk.
I'll explain every detail of this super easy recipe below so check it out and make it today!! :)
1 rectangle of puff pastry dough (20x12 cm)
1/2 teaspoon cinnamon
1 tablespoon sugar
1 teaspoon maple syrup
1 teaspoon water (milk) *
Roll out the puff pastry dough on your counter (on top of parchment paper! My dough was store-bought so it's included).
Sprinkle sugar and cinnamon on the surface and press down with a spoon or your finger to make it stick.
Cut the rectangle into 2 strips of the same size (20x6 cm); then again cut each strip into 10 rectangles of the same size (2x6 cm).
Finally cut each rectangle into 2 tiny triangles along the diagonal.
Now if the dough is too warm put it back in the fridge to rest for 15 minutes (you need the dough to be chill to handle it!).
Roll up the tiny triangles, smooth out the edge with your fingers and here you have it some tiny croissant cereal.
Put them back in the fridge to rest for 15 minutes before glazing them.
Preheat oven to 400°F (200°C) and prepare a simple glaze mixing maple syrup and water (or milk).
Glaze your tiny croissants with a brush and place them well spaced on a baking tray covered with parchment paper.
Bake them for about 10 minutes or until they look crisp and golden brown. Let them cool at room temperature.
Place the croissants in a bowl, top them with fresh fruit or chocolate or you can even leave it plain because they taste sweet and spiced on their own!!
Add cold milk.
I tested these croissants with milk glaze and with water glaze and honestly they tasted the same so go ahead and use whatever you have on hand.
This recipe is easily vegan since you can use a vegan puff pastry dough (like I did) and water or non-dairy milk for the glaze!
If you make it let me know! :)