Bicolor croissant

published on 26 April, 2018 at 13:46
INGREDIENTS
1 batch puff pastry dough
1 batch pink puff pastry dough
1/2 cup strawberry jam
1 egg, beaten
water
 
METHOD
Overlap pink dough on the white dough and roll a rectangle.
Cut it in a half, and cut halves in a triangles.
Put 1 tsp of jam on the dough and roll it.
Grease with egg wash and bake at 200C/400F for 15-20 minutes.
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