photo by Karen Elizabeth
- Ready In:
- Cut your puff pastry sheets diagonally into triangles. Place them on a paper-lined baking sheet and allow to thaw.
- Grate the cheese coarsely and spread onto the pastry triangles. Sprinkle with 2/3 of the thyme.
- Roll up the triangles starting on the bottom part and form into croissants. In a small bowl combine egg yolk and milk and use this to brush the croissants. Sprinkle with remaining thyme.
- Bake for about 20 minutes at 200°C in the preheated oven using the second lowest rack.
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Oh lovely, and so easy!!! We get our frozen puffpastry in 400 gr rolls, so I used that, and cut it into 18 croissants. I used mature cheddar cheese (gruyere is so expensive here!), and fresh thyme, since I had it. Very tasty and an easy treat to prepare which looks as if you worked very hard at it! Love these, thank you, Lalaloula! Made for French Country Kitchen Herb and Spice of the Month: Januaryâ€�
These croissants were delish! I never used Puff Pastry before it was very easy to work with. I love how light and flaky they were. OH the Gruyere cheese in the middle was so good! These little delights went so nicely with your Curried Carrot and Potatoe soup. These would make nice appetizers. They were simple to make and look impressive. Thanks for sharing! Made for Veg n Swap Fall 2009.