Papi Croissants

Easy | 30 mins

Ingredients

Preheat oven to 200°C.
Take your puff pastry sheets out of the freezer and let them sit for about 5 minutes or until slightly soft.
Spread Pistachio Papi onto two of the pastry sheets, then place the remaining pastry sheets on top.
Cut the pastry sheets into evenly sized triangles.
Roll the triangle into a croissant (start rolling from the base of the triangle).
Evenly spread the croissants out onto a lined baking tray.
Brush the croissants with the whisked egg.
Bake at 200°C for 20-25 minutes or until golden.