Mini choc-raspberry croissants

Mini choc-raspberry croissants

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These mini croissants are surprisingly simple and quick to make. Perfect for last-minute visitors.

The ingredient of Mini choc-raspberry croissants

  1. 2 sheets frozen ready-rolled butter puff pastry
  2. 2 tablespoons raspberry jam
  3. 50g white chocolate, finely chopped
  4. 20g butter, melted

The instruction how to make Mini choc-raspberry croissants

  1. Preheat oven 200Cu00b0/180u00b0C fan-forced. Cut each pastry sheet into 4 squares. Cut each square in half diagonally. Spoon 1/2 teaspoon jam in the centre of 1 long side of 1 triangle. Top with 1 teaspoon chocolate. Roll up triangle from long side. Fold in ends to create a crescent. Place on tray lined with baking paper. Repeat with remaining pastry, jam and chocolate. Brush with butter.
  2. Bake for 10 to 12 minutes or until golden and puffed. Dust with icing sugar mixture. Serve with double cream or ice-cream.

Nutritions of Mini choc-raspberry croissants

fatContent: 112.091 calories
saturatedFatContent: 6.8 grams fat
carbohydrateContent: 3.9 grams saturated fat
sugarContent: 11.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 1.4 grams protein
sodiumContent: 9 milligrams cholesterol

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