Halloween Croissant Monsters with Puff Pastry
Ingredients
- 2 frozen puff pastry sheets, thawed
- 1/4 cup granulated sugar, plus more for sprinkling
- 1/2 cup melted dark chocolate, for decorating
- Candy eyes, for decorating
- Slivered almonds, for decorating
Preparation
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Roll each puff pastry sheet into a croissant shape, then flatten it with a rolling pin until evenly thin.
Roll the flattened croissant in granulated sugar, pressing lightly to make the sugar stick, and place them on the prepared baking sheet.
Cover the croissants with another sheet of parchment paper and place a second baking tray on top to prevent excessive puffing during baking.
Bake for 20 minutes.
Remove the top baking tray and parchment paper, sprinkle with more sugar, increase the oven temperature to 400°F, and bake for an additional 10 minutes or until golden brown and crispy.
Once cooled slightly, top with melted dark chocolate, attach candy eyes, and add slivered almonds for monster teeth.
Let the croissant monsters set completely before serving.
