Here’s a quick and easy brunch recipe: “Cheater” Puff Pastry Croissants. Lot’s of ways to dress them up too: almond, chocolate, savory with ham and cheese. I had these ready in under 15 minutes and ready to eat 30 minutes after that, so a great option — remember to thaw your puff pastry the night before!
Ingredients
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten with water, for egg wash
Then depending on what kind of croissants you want to make
1 chocolate bar or a handful of chocolate chips, for chocolate croissants
1 package marzipan and a handful of slivered almonds for almond croissants
a few slices thinly sliced black forest ham and swiss cheese for ham and cheese croissants
… or some of all to make a variety (or none for plain)
Directions
Preheat oven to 350F. Line a baking sheet with silpat or parchment. Collect your filling ingredients. For the marzipan, thin it out with a little water, so it is spreadable. For the ham and cheese, cut so it will fit in the triangle slices.
Unfold each sheet of puff pastry and roll to flatten out the seams, keeping them square. Cut each piece to 6 triangles, so you will have a total of 12 croissants. See photo below. If you are just making plain croissants, starting at the largest end, roll to the tip. If you are filling your croissants, starting at the thickest end, spread some marzipan, or put a few chocolate chips or a small piece of chocolate in the thickest end, or lay in a slice of ham and cheese, then roll up from thickest to thinnest. Place on prepared baking sheet, brush with egg wash. For almond ones, sprinkle on some sliced almonds.
Bake for 30 minutes. Remove from baking sheet and serve immediately.
