- Preparation and cooking time
- makes 12
- STEP 1
Heat oven to 200C/180C fan/gas 7. Grease a 12-hole muffin tin well. Scatter the sugar over your work surface, unroll the croissant dough, then roll out on the sugar to a rectangle roughly double the size of this magazine, scattering with more sugar as you roll.
- STEP 2
Cut the rectangle roughly into 12 squares. Bring the corners of each square together and scrunch them into the tin.
- STEP 3
Scatter with more sugar and bake for 30 mins until puffed up, dark golden and caramelised – turn down the oven if they brown too quickly. Remove from the tin while they are hot (otherwise they’ll stick) and leave to cool.