- May 2019
- Makes about 30
- Hands-on time 40 min, oven time 20-25 min
For maths teacher, blogger and dedicated baker Philip Friend, the kitchen is his happiest place, especially when celebrating the craft he learned from his gran and his mum. He learned the recipe for these croissage rolls from them: a clever croissant and sausage roll hybrid. They’re a moment of culinary genius and we’re very grateful to have discovered them.
- 12.3g (6.8g saturated)
- 18.3g (3.4g sugars)
Phillip’t tips: I briefly pre-cook the filling to make sure the meat cooks through in the time it takes for the croissant pastry to brown.
You shouldn’t need to rest/chill the dough between each turn, but if your kitchen is very warm and the butter becomes soft, pop the dough in the fridge for 20 minutes or so to firm up again, then continue with the recipe.
The croissant dough involves very little hands-on work and is best made the day before so it has time to rest fully before being rolled out, giving a much better flake.
Freeze the dough for up to a month. Defrost thoroughly in the fridge before completing the recipe. Cooked rolls will keep for 3-4 days in an airtight container. Refresh in a low oven to serve.
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