Unfold one puff pastry sheet at a time
and cut in three long pieces. Then cut each piece into triangles. Repeat with
remaining puff pastry sheet.
Form each triangle into a mini croissant by making a small cut at the edge then rolling towards the pointed end; place on Silicone Baking Sheet with Rim.
In Snack Cup mix egg and water to make
an egg wash and then brush it over each croissant.
Bake in a single layer for 28-30
minutes or until golden brown. Let cool 10 mins.
Serve in a bowl with milk and toppings
of choice. Serve immediately.
