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Papi Croissants

Easy | 30 mins


  • 4 sheets of puff pastry (or 2 for a smaller batch)
  • Pistachio Papi Spread
  • 1x egg (lightly whisked)


  • 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.

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