6 oz puff pastry, storebought or homemade I used Claire Saffitz’s homemade puff pastry
1 large egg, beaten
3 tbsp granulated sugar
1 tsp cinnamon
Instructions:
Cut your puff pastry in quarters and store 3 of the quarters, wrapped tightly, in the fridge to keep it chilled. Roll out the remaining quarter on a lightly floured surface into a large rectangle, around 1/8″ thick.
Cut the rectangle into 1″ strips. I like place all the strips on a plate in the fridge to keep them chilled. Working on one strip at a time, cut it into long triangles. The base of each triangle should be around 1/2″.
One triangle at a time, stretch the tip away from the base to create an elongated triangle. Dip the tip of the triangle into the beaten egg, then roll up the base of the triangle to form a croissant shape–this will help keep the croissant sealed. Place the assembled croissant on a plate in the fridge and chill for at least 10 minutes before baking (this also helps the croissants keep their shape). Croissants may be chilled for several hours at this point (or flash frozen until ready to bake). Repeat with all the remaining dough.
Once ready to bake, preheat oven to 375. Brush chilled croissants with egg wash and sprinkle with cinnamon sugar. Bake for 15-20 minutes until fragrant and golden brown. Enjoy!
