The croissant cereals are mini puff pastry croissants to dip in milk for breakfast. Be careful though, you must be precise in the closure that must absolutely remain underneath, otherwise you run the risk of them opening. It takes a while to prepare them, you need “Paola’s patience” but look at them, aren’t they too cute? To prepare the croissant cereals I recommend buying ready-made puff pastry and following all the steps of the step-by-step tutorial: you can’t go wrong.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 64 mini croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet rectangular puff pastry
- 1 egg
- 3 tbsp milk
Tools
- 1 Knife
- 1 Bowl
- 1 Hand whisk
- 1 Baking tray
- 1 Parchment paper
Steps
Unroll the puff pastry on the work surface and cut it into four parts.
Make two more parallel cuts to obtain eight rectangles.
From each rectangle obtain four strips.
Cut each strip diagonally to obtain triangles.
Roll up each triangle from the side of the widest base to the tip.
Beat the egg with the milk in a bowl and dip the mini croissants. Drain them well and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 392°F (follow the instructions on your puff pastry package for temperature) for about 15/20 minutes.
Notes
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