Though these croissants are not a true laminated French croissant, a soft custardy center, and a sweet cinnamon-vanilla flavor that feels like a pastry.
WHY YOU'LL LOVE THIS RECIPE
The rice paper turns pliable when soaked, the egg mixture bakes into a soft, pastry-like center, and the sugar on top caramelizes slightly for that crisp-sweet finish.
INGREDIENTS
This ingredients list is super basic: Eggs, Milk, Sugar, Vanilla extract, Butter, Cinnamon, Baking powder, and Rice paper sheets
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
STEP 1: PREHEAT AND PREP PAN
STEP 2: MAKE THE CUSTARD MIXTURE
In a bowl, whisk together eggs, milk, sugar, vanilla, melted butter, cinnamon, and baking powder until fully combined.
STEP 3: COAT AND STACK RICE PAPER
Dip three rice paper sheets into the egg mixture. Stack the soaked sheets on top of each other.
STEP 4: SHAPE THE CROISSANT
Cut the rice paper into a triangle. Layer each triangle vertically then horizontally over the triangle.Roll to form a croissant shape.
STEP 5: SUGAR TOPPING
Place croissants on the prepared baking sheet. Sprinkle sugar generously over the tops.
STEP 6: BAKE
Bake 30 to 35 minutes until golden and puffed.
Cool a few minutes and serve however you want.
VARIATIONS
Add a variety of flavors to the recipe by adding cinnamon sugar, Nutella, or finish with honey butter after baking.
STORAGE TIPS
These croissants are best fresh and freezing is not recommended. Refrigerate them in an airtight container for 2 days and reheat in the oven at 350°F
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