Caramel Egg Stuffed Croissants
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Pack of ready to pop croissant dough
- 6 Cadbury's Caramel Eggs
- 1 Egg (beaten)
Method
- Freeze your Caramel Eggs overnight.
- When you're ready to bake, preheat the oven to 200C/400F.
- Open out your croissant dough and cut along the markings to make 6 triangles.
- Brush with beaten egg.
- Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who'd've thought it?!)
- Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
- Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
- Bake in the pre-heated oven for about 10 minutes or until golden.
- Leave for about 5 or 10 minutes before eating.