Ingredients
680 gm of croissant dough
1 egg beaten with 2 tablespoons of water, fat
Amounts of peanut butter banana:
¼ cup peanut butter
½ tablets of bananas, cut into small cubes
amounts with toffee:
¼ cup from section to small pieces
¼ cup of toffee pieces
Pinch of sea salt
How to prepare
The dough is divided into 3 pieces and the uniqueness of each one in the form of a 12-inch rectangle.
Cut each one to 12 triangle, voiding and stuffed with the mix, then wrapped in the form of a croissant.
Placed in a baking tray lined with baking paper, leaving 2 inches between each two then cover with a kitchen towel and then croissants plastic casing.
Croissants leaves for brewing for 90 minutes.
Heat oven to 170 degrees Celsius.
Painted with white paint croissants and bake for 12 to 15 minutes, until golden brown in color.
