Another comfort solution for breakfast when one doesn’t have a lot of time but still wants to prepare something cute and tasty.
Time of preparation
half an hour
What did I use
a baking tray, sheets of baking paper, a knife, a teaspoon, a silicon brush, a little bowl
Ingredients
Puff pastry: 1 roll
Brown sugar: 1 tablespoon
Nutella: 1 tablespoon
Strawberry jam: 1 tablespoon
Ricotta: 1 tablespoon
Chocolate chips: 1 teaspoon
Water, cold, as required
Icing sugar: 1 teaspoon
Pear jam: 1 tablespoon
How did I do
I stretched the puff pastry and I cut it in triangles.
I put on three of them the pear jam, on other three the strawberry jam, on three the Nutella and on the last three the ricotta mixed with the icing sugar and then with the chocolate chips.
I rolled them from the larger part to the tip, closing the angles not to let the filling go out during the cooking.
I mixed the sugar with some water (about 2 tablespoons) and I painted the mixture on the mini croissant that I put on the baking trays covered with baking paper.
I baked at 180°C for about 20 minutes, until brownish on the surface.
I waited for them to cool before serving them.
Buon appetito!
