Caramel Egg Stuffed Croissants
An indulgent breakfast surprise! A gooey chocolate caramel croissant with a twist that will make your Easter go oh so well!
Servings: 6
Ingredients
- Pack of ready to pop croissant dough
- 6 Cadbury's Caramel Eggs
- 1 Egg beaten
Instructions
- Freeze your Caramel Eggs overnight.
- When you're ready to bake, preheat the oven to 200C/400F.
- Open out your croissant dough and cut along the markings to make 6 triangles.
- Brush with beaten egg.
- Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. (Who'd've thought it?!)
- Try to squish the dough a little bit around the egg so that the dough sticks together and there's no open gaps in the dough.
- Lay on a baking sheet lined with baking parchment and brush with more beaten egg.
- Bake in the pre-heated oven for about 10 minutes or until golden.
- Leave for about 5 or 10 minutes before eating.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Nutrition
Calories: 383kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 281mg | Potassium: 158mg | Fiber: 3g | Sugar: 20g | Vitamin A: 465IU | Calcium: 32mg | Iron: 2.1mg