Croissants With Cookie Butter (Biscoff)

Croissants With Cookie Butter (Biscoff)

A delicious croissant is always a treat, especially during the weekends when you have nice long breakfasts, they certainly can’t be let out.

I like to experiment with flavors from time to time. So I made this variant with cookie butter.

They were absolutely delicious and because you use a croissant dough from a tube it is also ready in no time.

What do you need?

• 1 tube of croissant dough (240gr or 8,5 oz)
• 3 tablespoons Cookie butter
• 1 egg, beaten

How to make it?

Preheat the oven to 200 °C or 390°F (180 °C or 360°F  hot air). Take an oven tray out of the oven and cover with baking paper.

Roll out the croissant dough and cut out the croissant shapes. The dough is pre-cut, so just follow the pre-cut shape. You get 6 triangles.

Coat each triangle with half a spoonful of cookie butter. Roll up the triangle, make sure you roll it up so you end with the tip.

Place them on the baking tray and cover the croissants with the beaten egg.

Bake in the oven for 10-15 minutes. Let them cool down on a cooling rack.

Bon Appetit!

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