Mini Croissant Cereal

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Mini Croissant Cereal Recipe 



What you'll need:

- Large Cutting Board 

- Large Knife

- Large Baking Pan

- Parchment Paper 

- 1 small pot

- 1 small bowl

- 2 large bowls

- 1 large sive 


Ingredients:

- 1 Can of Pillsbury Croissants

- 1 Egg

- 1/2 cup of Sugar

- 1 tsp of Cinnamon 

- 5 spoons of Maple Syrup 

- 1/2 cup of Water 


Cooking Directions:

1. Preheat oven to 350°F

2. Pop open can and cut into mini triangles.

3. Roll mini triangles into mini croissants and set on pan lined with parchment paper. Please note that this step can and will take at least an hour or two depending on whether you use the whole can of Pillsbury or half.

4. Whisk your egg in a small bowl and pour all of your mini croissants into the egg mix and then pour the contents into a sive on top of a large bowl and strain. Carefully place the mini croissants back onto the parchment paper lined baking pan.

5. Bake for 5-10 mins until slightly golden brown. You don't want to overcook them as the next step will require more cooking.

6. While the croissants cook, prepare your simple syrup. In a pot, add: Sugar, Water, Maple Syrup and Cinnamon. Boil for 5 mins and set aside in a large bowl until your croissants are ready.

7. Once your croissants are cooked, remove from the oven and pour all of your mini croissants into the  simple syrup mix let it sit for 2 mins and and then pour the contents into a sive on top of a large bowl and strain. Carefully place the mini croissants back onto the parchment paper lined baking pan. Bake at 200°F for 1 hour and repeat the latter process 3 times or until your simple syrup is finished. After the third time or last time, leave in your oven to dehydrate for 5-12 hours. I like my cereal crunchy, so 12 hours for maximum cronch! Less time for softer cereal.

8. Enjoy with milk or aesthetic like I did!






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