Miniature Croissants for Easter-Marions Vintage Bakeshop

Easter is a great time to bring out all of the pastel plates, vintage finds and Easter decor to host a fun holiday brunch.

I alway’s make fresh croissants for Easter brunch ( as well as baked ham, my Mother’s Scalloped Potatoes, asparagus with a lemon Beurre Blanc, and sometimes an egg casserole).

This year I thought it would be fun to create some mini croissants.  Instead of using a complicated version of the real thing,( which involves creating a dough that is folded and rested and laminated with fat. A bunch of fancy and labor intensive time involved with all of that) I decided to make it super–simple by using products from any supermarket or grocery store. This would be a really fun project to do for an American Girl Doll party or teddy bear picnic. Little hands and fingers seem to have an easier time with these tiny things anyway!

For these mini croissants I used Pillsbury Crescent Butter Flake Dough,( found in the refrigerated section near the butter and margarine in our stores here in Central New York).

Remove the dough from the tube ( personally I alway’s dislike these things; no matter how much I try to prepare myself, the sound of the tube exploding alway’s startles me)

“POP” goes the weasel!

Each rectangle is separated into two pieces ( this is for the typical large-sized crescent rolls. Roll each of these out making longer, thinner, rectangles.)

Continue to make the crescents smaller and smaller by cutting in half and then half again until they are the size you like. Roll them up beginning at the large end and rolling towards the smaller end. Place on a cookie sheet lined with parchment or non-stick foil, about 2 inches apart.

Make sure the tip of the crescents are underneath the roll so they do not un-roll while baking ( they poof up to about two times their size when baking).  Brush the crescents with a beaten egg mixed with a little water ( don’t use milk as the crescents will darken or may burn due to the sugar content in the milk). Bake for about 7-9 minutes at 350 degrees.  When I made these it made about 20 sweet little mini crescent rolls or croissants.

I. I I I  I I  These are really fun to eat.  I may make them this way from now on!

Enjoy them for your Easter brunch!

Here they are shown with an American Girl Doll so that you can see the size and proportion and also on a wooden jam spoon.

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