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!

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

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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