The best homebaked croissants

Have you ever bought a tin of croissant dough, you know... one of those paper ones that pop open when you remove the label that's wrapped around it, followed the instructions on the package and then were slightly disappointed by the end product?
Were you, like me, hoping for nicely puffed up croissants with soft fluffy insides and flaky, crispy outsides? Maybe it's my limited baking skills, but my croissants never really puff up. And no soft fluffy insides either.

But, I have discovered thé method to bake the yummiest puffed up, soft, fluffy, flaky, crispy croissants. And it all begins with the same tin of croissant dough.

Preheat the oven to 180°C (350°F) (unless the instructions on your croissant dough tells you differently).

Unroll your croissant dough, cut through the short dotted lines and press the diagonal dotted lines firmly together.

Cut the each sheet of dough lengthways in two halves.

Now... what kind of filling would you like? We love them with Nutella or with cheese. I've tried them with strawberry jam, but found it too sweet for my taste. The husband liked it though.

Roll them up loosely and put the rolls in a very lightly greased (that is probably not necessary, but better safe than sorry) muffin tin.

Put the tin in the preheated oven and bake the croissants for 20 minutes (or if the packaging on your croissant dough gives different instructions, it's probably wisest to follow those). And this is how they come out of the oven:

I'm never going to make 'normal' croissants again. These are so much better. I've been thinking of cutting them into thinner strips, maybe three strips from one piece of dough instead of two, and using pesto and mozzarella as a filling. They could make great appetizers. Worth a try. If you try it before I do, let me know how that works out.

Bon appétit.

ETA, we've added this post to the DearCreatives linkup. Lots of creative ideas to be found there.