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Cinnamon-Pecan Croissants

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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.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

9 Comments

  2. Barbara | Vino Luci Style 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.

    Reply

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