This week I felt like experimenting with puff pastry, and luckily we live in a world where I don’t have to make the stuff from scratch. I chose to use chocolate (successful) and marshmallows (disappeared into a caramel goo) as my fillings, but I might try cinnamon or fruit next time.
Basically the (extremely easy) method is this:
1. Buy pre-rolled puff pastry
2. Make sure to take it out of the fridge 10-15 minutes before you want to use it, otherwise it’ll crack
3. Unroll pastry sheet
4. Cut the sheet into the desired amount of sections (depending on how big you want your treats to be), I would say 8-12 pieces is about right if you’re making mini things.
5. Place your filling, in my case 1 square of chocolate and/or a few mini marshmallows, in the centre of the pastry square or triangle and fold it together
6. Ensure that the edges are firmly pressed and facing down on the baking sheet
7. Brush egg white and sprinkle some caster sugar on all of the croissants
8. Bake at 180 for up to 10 minutes, depending on your oven. Mine is basically a nuclear reactor so it was done in 8. Once they’ve turned golden brown, they’re done.
9. Best to let it cool a bit before eating, I learnt the hard way via some molten chocolate filling. I also found that the chocolate went quite hard once the pastries had cooled, but they can easily be reheated in the microwave so all is well that ends well.