INGREDIENTS for 8 croissants
A sheet of chilled puff pastry
100 grams of butter
2 tablespoons of sugar
Roll out the cold puff pastry on a floured surface. You do not have to use the roller to flatten it, it is used with the thickness that the dough brings.
Melt the butter in the microwave for a few seconds at medium power (do not burn).
We cut the dough into elongated triangles, as seen in the step-by-step photo. The length that you give to the base of the triangle will mark the size of the croissant, do it to your liking.
Make all the cuts at the same time with the dough spread out and without separating the triangles at the moment because this makes the next step easier.
Top all the triangles with melted butter. We sprinkle with sugar.
We roll up from the base without exerting much force, without pressing them, and we shape them. If you want them rounded, put the tips inwards.
Preheat the oven to 200º C.
Paint again with melted butter on top, place them on satin paper in a baking tray, and bake between 10 and 15 minutes until lightly browned. You have to put them in the middle part of the oven and with heat up and down.