FRENCH BUTTER CROISSANTS WITH LEAVENED PASTRY DOUGH
40 min.
2 - 4
MUST HAVE:
- Croissant Dough in Sheets
- 300 g of butter;
- 1 egg
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Thaw the dough to room temperature. Roll out the sheets of dough to thin them and cut them into triangles;
- Place a small piece of butter on each triangle of dough;
- Fold up the corners. Whisk an egg and brush it onto the croissants;
- Bake in a pre-heated oven at 180 °C for 15-20 min.