Plain Mini Croissant Cereal
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
Keep the Dough Cold: Work with cold puff pastry to prevent the butter in the dough from melting before baking, which is crucial for achieving flaky layers.
Tip #2
Even Dusting of Sugar: Use a fine sieve for dusting powdered sugar to ensure an even and light coating that caramelises slightly when baked, adding a subtle sweetness.
Tip #3
Do Not Overcrowd the Baking Tray: Arrange the croissants with enough space between them to ensure even heat distribution and proper puffing during baking.
Follow Lilac Diaries
Plain Mini Croissant Cereal
Total time: 30 minutes
Servings: 20-24 mini croissants
Ingredients
1 Puff Pastry Sheet (24cm x 21cm)
1 tbsp Powdered Sugar
Preparation
On a clean, cold surface, use a sharp knife to cut the puff pastry into 4cm x 7cm rectangles. Slice each rectangle diagonally to form two triangles. Ensure the pastry is very cold for easier handling.
Roll each triangle tightly starting from the wider end towards the point to create the mini croissant shape. Moisten the tip with a little water to help seal the dough.
Arrange the shaped croissants on a baking tray lined with parchment paper. Lightly dust them with powdered sugar. Chill the tray in the refrigerator for 10 minutes to firm up the dough. This helps maintain their shape during baking.
Preheat your oven to 390°F (200°C). After chilling, place the tray in the oven and bake for 12 minutes, or until the croissants are puffed and golden brown.
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