Cheese-Stuffed Croissants

Difficulty:

1/5

Ease of preparation rating: Easy

Yield: 8 croissants

Ingredients:

17.3-ounce (480 g) package puff pastry (2 sheets)

10 ounces (280 g) old cheddar cheese

1 egg, whisked

Method:

Defrost puff pastry in your refrigerator overnight.

Preheat oven to 450 F (230 C).

Cut block of cheese into 8 sticks that are ½-inch (1.25 cm) thick and 3 inches (7.5 cms) long. Unwrap and unfold sheets of puff pastry. Cut each sheet of puff pastry into 4 triangles. Place one stick of cheese on the wide end of each triangle and roll into logs. Gently curve the ends to create a crescent shape. Place on parchment paper-lined baking sheet. Lightly brush each piece with egg wash. Bake for 10-15 minutes or until puffed up and golden.