Easter Croissants

Easter Croissants

Say what, this is an egg you don’t have to hunt! What a chocolate caramel delight, just open a can of croissants, buy the frozen kind, or make your own. So yummy for Easter Brunch, easy easy easy!

INGREDIENTS
1 ready to pop croissant dough (in a can like biscuits)
6 Cadbury’s Caramel Eggs frozen
1 Egg (beaten)

INSTRUCTIONS
Freeze your Caramel Eggs overnight.
When you’re ready to bake, preheat the oven to 375 degrees.
Open out your croissant dough and cut along the markings to make 6 triangles.
Brush with beaten egg.
Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who’d’ve thought it?!)
Try to squish the dough a little bit around the egg so that the dough sticks together and there’s no open gaps in the dough.
Place on a lined baking sheet and brush with more beaten egg.
Bake for about 10 minutes or until golden brown.
Let cool for about 5-10 minutes before eating.

Kelli B 💻

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