Puff pastry croissants

Ingredients:

Mini croissants

• 700 gr. puff pastry
• 1 egg, beaten with 2 tbsp. water, for greasing the dough

Peanut butter with banana

• 1/4 cup peanut butter
• Half a banana, diced

Ham and Gruyere

• 1/4 cup diced Black Forest ham
• 1/4 cup finely grated Gruyere cheese
• Sesame seeds for sprinkling

Salted Pecan Toffee

• 1/4 cup finely chopped pecans
• 1/4 tbsp. crushed Toffee iris
• 1 pinch of salt

Preparation:

1. Divide the croissant dough into 3 portions and roll each into a 30x10 cm rectangle. Cut each into 12 triangles (for the salted caramel pecan filling, you can cut the dough into rectangles). Make a notch on each triangle and fold the filling into it, rolling the dough into a croissant shape.
2. Place the croissants on a baking sheet lined with parchment paper, spacing them 5 cm apart, and cover with a light kitchen towel, then with plastic wrap. Let rise for 1 hour and 30 minutes.
3. Preheat oven to 190°C. Brush each croissant with egg wash. Sprinkle the ham croissants with sesame seeds. Bake for 12–15 minutes, until richly golden.
   
   Croissants are best served the same day they are baked.
4. If you want to make them ahead of time, you can knead the dough, roll it, and let it rise. Then, the next morning, cut and roll the croissants. Optionally, freeze the filled croissants on a baking sheet (banana-filled croissants are best left unfrozen), then transfer them to a freezer bag. Defrost them and let them rise for 3 hours before baking.