Croissants
Ingredients
puff pastry sheets
1 egg beaten
dry herb mix (optional)
Method: Thaw pastry sheets for 20-30 min. Cut them on board into elongated triangles. Sprinkle a pinch or two of herbs if preferred. Roll it lightly from smallest edge to the corner of the triangle. Slightly bend both corners inwards. Repeat for all croissants. Place them on baking tray and brush them with beaten egg for gloss. Bake according to instructions on packet. Bake till light brown. These croissants will not be exactly like bakery ones, they will be more crispy and flaky (almost like Indian "Khari"). Can be eaten with tea or coffee.
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