A home baker repurposes leftover homemade puff pastry into bite‑size croissants filled with chocolate spread or goat kashkawan cheese. After cutting the dough into triangles, the fillings are added, the pieces are rolled into mini croissants, brushed with an egg‑milk wash and baked until golden and flaky. The simple method offers both sweet and savory options and includes a link to the full recipe.
I made these using leftover homemade puff pastry, with two delicious fillings: chocolate and goat kashkawan cheese! Ingredients: - Homemade puff pastry dough (https://huginabite.wordpress.com/2026/09/26/easy-puff-pastry-dough-step-by-step-no-mixer-%f0%9f%a5%90%e2%9c%a8/) - Chocolate spread - Goat kashkawan cheese, cut into small pieces or any cheese you like - 1 egg - A little milk, for the egg wash Method: Roll out the puff pastry and cut it into small triangles. Add chocolate to some triangles and cheese to the others. Roll each triangle from the wide end toward the tip, forming mini croissants. Beat the egg with a little milk and brush the croissants. Place them on a baking tray and bake at a low temperature until puffed, flaky, and golden. They're such a lovely way to use leftover pastry, and you get both sweet and savory bites! 🥐 Full recipe: https://huginabite.wordpress.com/2026/09/27/mini-chocolate-cheese-croissants-%f0%9f%a5%90%f0%9f%a4%8d/ submitted by /u/huginabite [link] [comments]
