Mini Croissants


1 and 1/4 oz butter
3 onions, finely chopped
12 pitted black olives, finely sliced
2 tbs fresh parsley, chopped
3 sheets frozen puff pastry, thawed
1 egg, beaten
kosher salt and fresh cracked black pepper to taste
  • Melt the butter in a saute pan and cook the onions over medium low heat for 20  minutes or until golden a slightly caramelized.
  • Remove from the heat and stir in the olives, parsley, salt and cracked black pepper to taste.
  • Allow to cool.
  • Cut each pastry in half, then each half into 5 triangles with a base (shortest side) of 3 inches.
  • You will have a couple of odd shapes left at each end.
  • Place a little onion mixture at the base of each triangle and roll up towards the point, enclosing the filling.
  • Curl the ends around to form a croissant shape.
  • Place the croissants on a lightly greased baking sheet and refrigerate for about 30 minutes.
  • Preheat the oven to 400 degrees.
  • Brush each croissant with beaten egg, then bake for 20 minutes or until puffed up and golden.




45 min


20 min


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