Cinnamon-Pecan Croissants

Makes 6

There will be leftover butter and cinnamon sugar, but you need a little extra for dipping dredging

1 cup sugar
1 tablespoons ground cinnamon
1/2 cup chopped walnuts or pecans
6 large croissants
1 stick (8 tablespoons), melted

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix sugar, cinnamon, and nuts. Working 1 at a time, dip croissants in butter and then dredge in cinnamon sugar, lightly pressing nuts into the croissants. Place on a baking sheet and bake until golden brown and fragrant, about 15 minutes. Transfer to a wire rack and cool. Serve warm or at room temperature.

9 Comments

  1. says

    I am so with you…while I will tackle an elaborately decorated cake or a dish that take days to prepare, I’ve never been inclined to do either puff pastry or croissants; sometimes it really is OK to pull a Sandra Lee!

    Thanks for sharing; plan to make for next brunch. Soon.

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