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Creme Egg cheat's 'croissant' recipe

1 rating

How do you eat your Cadbury Creme Egg? Try something new with this twist on a chocolate croissant. Wrap the Creme Egg in puff pastry and bake until the centre is warm and gooey. See method

Makes 4
Takes 30 mins, plus 10 mins cooling time
432 calories / serving
Vegetarian

Ingredients

320g pack ready-rolled puff pastry
4 x Cadbury Creme Egg
1 egg, beaten

Perfect with:

Cadbury Creme Egg
Thick milk chocolate with a fondant centre. An Easter favourite!

Shop ingredients

Each serving contains

Energy
1810kj
432kcal 22%
Fat
21g 30%
Saturates
11g 57%
Sugars
27g 29%
Salt
0.2g 3%

of the reference intake
Carbohydrate 53.7g Protein 6g Fibre 0.9g

Method

Preheat the oven to gas 5, 200ºC, fan 180ºC. Line a baking sheet with baking paper. Unroll the pastry so the longest side is facing you. Make a vertical cut down the middle to make two rectangles. Cut each rectangle in half diagonally, so you have 4 triangles.
Working on one at a time, place a Cadbury’s Creme Egg in the middle of the shortest side of a triangle of pastry, then roll up to enclose the Creme Egg. Spiral in the ends of pastry a little more if necessary to enclose the filling, then bend the pastry round a little to make a crescent shape. Repeat with the remaining Creme Eggs and triangles of pastry, then place onto the prepared baking sheet.
Brush each generously with beaten egg. Bake for 20 mins until crisp, puffed and lightly golden. Leave for at least 10 mins to cool a little before serving. These can be eaten warm or at room temperature.

See more Baking recipes