Description
A playful breakfast made with tiny golden croissants baked until flaky, then served in bowls with cold milk and fresh berries for a cozy bakery-inspired twist.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough (8 ounces each)
- 1 large egg, beaten
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 2 cups whole milk, cold, for serving
- 1 cup fresh berries, optional for serving
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the beaten egg and water. In another small bowl, stir together the granulated sugar and melted butter.
- Unroll the crescent dough and separate it along the perforated seams. Cut each triangle into 3 smaller triangles using a sharp knife or pizza cutter.
- Brush each small triangle lightly with the butter and sugar mixture, then roll from the wide end to the tip to form mini croissants. Place them seam-side down on the prepared baking sheet.
- Brush the tops with the egg wash.
- Bake for 10 to 12 minutes, until puffed and deeply golden.
- Cool for 5 minutes, then divide the mini croissants between bowls. Pour cold milk around them and top with fresh berries if desired. Serve immediately.
Notes
- Keep the dough cold for easier shaping and better layers.
- Serve the milk cold and add it just before eating for the best texture.
- Reheat leftovers in a 300°F oven for 5 to 7 minutes to restore crispness.
- Try cinnamon sugar or a light chocolate drizzle for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 58mg