Teeny Tiny Croissants

These Teeny Tiny Croissants were inspired by the incomparable Holly Thee Scallion. I saw her make them on Instagram, followed her tutorial on Patreon, and they were such a fun little project! A few of you asked for a written recipe, so here you go!

What You’ll Need to Make Teeny Tiny Croissants

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Teeny Tiny Croissants recipe:

• Puff pastry: I use Dufour’s classic puff pastry to make these croissants. It comes in one long sheet. If you use Pepperidge Farm or another brand you might end up with less or more Teeny Tiny Croissants.
• Optional flavoring: The place Holly was copying dusted theirs in caramelized sugar before baking in order to give them a crunchy, shiny exterior. I did that the first time, and it’s great, especially as cereal! This time I opted to toss them in garlic butter. The sky is the limit tho, honestly.

How to Make Teeny Tiny Croissants

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Teeny Tiny Croissants recipe:

• Prepare for Teeny Tiny Croissants. Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat. Cut your sheet of puff pastry into four smaller rectangles, then slice those four rectangles down the center vertically – leaving you with eight rectangles of puff pastry. Working with one rectangle at a time – you might want to transfer the other rectangles to the refrigerator to keep chilled – use a pastry cutter or chef’s knife to slice the puff pastry into thin triangles. You should get about 10 or so triangles.
• Roll the Teeny Tiny Croissants. Take one of the triangles and pull on it lengthwise, to stretch it a bit. Place the triangle down, with the narrow end pointing away from you. Starting with the wide end, fold the end over onto itself, then use your finger to guide the puff pastry as you roll it into a croissant, making sure to keep it straight. Press the end of the croissant against the body of it, then transfer to the prepared baking sheet. Repeat with each triangle until all the croissants are rolled. Then, repeat steps 2-4 until you’ve gone through all the rectangles and half a baking sheet full of teeny tiny croissants.
• Bake the Teeny Tiny Croissants. Bake in the oven for 20 minutes, until golden brown and crisp. Pull them from the oven. If flavoring, choose your fighter. In a large mixing bowl, toss the croissants in the flavor of choice, making sure each croissant is coated well. Spread the croissants back out onto the baking sheet in an even layer and return to the oven for 5 more minutes. Dassit!

Obligatory Pinterest Graphic –

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