Rice Paper Croissants
A flaky favourite with a rice paper twist.
Prep time: 10 minutes
Cooking time: 15–18 minutes
Makes: 2
Ingredients:
- 1 large egg
- 2 tbsp milk
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 tbsp butter, melted and cooled slightly
- ¼ tsp ground cinnamon
- ¼ tsp baking powder
- 6 round rice-paper sheets
- 2 tbsp chocolate chips or chopped chocolate
- Icing sugar, for dusting (optional)
How To Make Rice Paper Croissants
- Preheat the oven to 190°C and line a baking tray with baking paper. Whisk together the egg, milk, sugar, vanilla, melted butter, cinnamon and baking powder in a wide, shallow dish.
- Dip three rice-paper sheets into the mixture one at a time, coating both sides, and stack them neatly. Allow the stack to soften for a few seconds, then cut it into three equal wedges.
- Overlap the wedges to form one long triangle. Place half the chocolate across the wide end, roll towards the tip and curve the ends inward. Repeat with the remaining sheets and chocolate.
- Place on the prepared tray and brush with a little remaining egg mixture. Bake for 15–18 minutes, or until puffed, crisp and golden. Cool briefly and dust with icing sugar, if desired.