Ingredients

• 120 g Puff pastry
• 1 egg
• Jam to taste
• Sugar grains

Roll out the puff pastry to 3 mm and cut out 8 triangles (base 6 cm, height 10 cm), brush the edges with the beaten egg, stuff with the jam, roll them and shape them into a croissant shape.

Brush them with the beaten egg, decorate them with the sugar grains and bake them on a baking sheet lined with parchment paper at 200 ° C for 8 '.

Remove from the oven and serve the warm croissants. They keep fragrant for a day.

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