Croissants Recipe
Ingredients
| 1 quantity Danish pastry dough | ||
Directions
Preheat the oven to 180 degree C or Gas Mark 6.
Make up the dough as for Danish Pastries.
Roll the dough out onto a lightly floured board to a large rectangle.
Trim the edges with a sharp knife.
Divide in half lengthwise.
Cut each strip into triangles.
Brush with egg wash and roll up each triangle loosely towards the point, with the tip underneath.
Curve into crescent shapes.
Bake on the second or third shelf for about ten to fifteen minutes until golden.
Make up the dough as for Danish Pastries.
Roll the dough out onto a lightly floured board to a large rectangle.
Trim the edges with a sharp knife.
Divide in half lengthwise.
Cut each strip into triangles.
Brush with egg wash and roll up each triangle loosely towards the point, with the tip underneath.
Curve into crescent shapes.
Bake on the second or third shelf for about ten to fifteen minutes until golden.
Chef
