Ingredients
1 distance of air confection( store– bought or manual)
mug unsalted adulation( softened)
mug pulverized sugar
mug almond paste or hazelnut spread( voluntary, for filling)
1 egg( for egg marshland)
1 teaspoon milk( for egg marshland)
A pinch of ocean swab( voluntary, for beating)
tablespoon vanilla excerpt( voluntary, for flavor)
Execution
Prepare Puff Pastry
still, roll it out on a smoothly floured face, If using store– bought air pastry.However, roll it to about 1/ 8- inch consistence, If you’re using manual air confection.
Cut the Confection
Cut the air confection into places, about 3 to 4 elevation per side. You can make them larger or lower depending on the size of the croissant cells you want.
produce the Filling
In a small coliseum, blend softened adulation, pulverized sugar, and vanilla excerpt until smooth.However, add a small spoonful of the stuffing in the center of each confection forecourt, If you’re using almond paste or hazelnut spread.
Shape the cells
To form the cell shape, fold up the edges of each forecourt to produce a cell. Pinch the edges together tightly to seal and form a little box shape with the stuffing outside. Be sure to pinch the seams so that the adulation does n’t blunder out while baking.
Egg Wash
In a small coliseum, beat the egg with a teaspoon of milk to make the egg marshland. Encounter the croissant cells freehandedly with the egg marshland to give them a beautiful golden finish.
Singe the Croissant Cubes
Preheat your roaster to 375 °F( 190 °C). Place the croissant cells on a diploma– lined baking distance and singe for 15- 18 twinkles, or until golden and short.
Serve
Once the croissant cells are done baking, remove them from the roaster and let them cool for a many twinkles. Voluntarily, sprinkle with a pinch of ocean swab for an redundant savory touch.
Additional tips
*stuffing Variations You can experiment with different paddings, similar as chocolate, cream rubbish, fruit logjams, or Nutella.
*Shape Perfection Make sure to fold the edges of the air confection precisely to maintain the cell shape while baking.
*Chill the Dough If your air confection starts to get too soft while shaping, place it in the fridge for a many twinkles to firm up.
*Make Ahead These croissant cells can be prepared ahead of time, and you can indurate the shaped cells before incinerating. Just singe them directly from the freezer for a fresh croissant experience.
*For a lustrous Finish After incinerating, you can brush the cells with a light subcaste of warm honey or saccharinity for a sweet glaze.
