Cinnamon Mini Croissant Cereal

1 Sept

Mini Croissant Cereal is a delightful twist on traditional breakfast cereal, featuring tiny, buttery croissants that are baked until perfectly crisp. This fun cereal can be enjoyed with a splash of milk or as a crunchy topping on your favourite yogurt.

Tip #1

Maintain Dough Temperature: Keep the puff pastry cold until ready to use. This ensures the butter within the pastry doesn’t melt prematurely, helping achieve flaky layers.

Tip #2

Uniform Sugar Coating: Apply the cinnamon sugar mixture evenly across each triangle for a consistent flavour in every bite.

Tip #3

Avoid Over-browning: Keep an eye on your croissants during the final minutes of baking to ensure they do not over-brown. The high sugar content can cause quicker caramelisation.

Follow Lilac Diaries

Cinnamon Mini Croissant Cereal

Total time: 30 minutes

Servings: 20-24 mini croissants

Ingredients

1 Puff Pastry Sheet (24cm x 21cm)
2 tbsp brown sugar
1 tsp cinnamon
2 tbsp unsalted butter, melted

Preparation

In a small bowl, combine 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and 2 tablespoons of melted butter. Stir until well mixed and set aside.
On a clean, cold surface, use a sharp knife to cut the puff pastry sheet into 4cm x 7cm rectangles. Cut each rectangle diagonally to form two triangles. Ensure that the puff pastry is very cold for easier handling.
Brush each triangle lightly with the cinnamon sugar mixture. Starting from the wide base, tightly roll each triangle towards the point to form a mini croissant shape.
Arrange the croissants on a baking tray lined with parchment paper. Refrigerate for 10 minutes to firm up the dough. Preheat your oven to 390°F (200°C). Bake the chilled croissants for 12 minutes, or until they are golden brown.