Croissants:
Ingredients:
Danish pastry dough as required
Beaten egg as required
Milk as required
Method
Take a portion from the dough, roll it very fine about 1 /8 inch thick, cut the dough into triangles from the narrow sides, make 1 inch slit and stretch from the broad side, start rolling it, place the croissants well apart on a greased baking tray, cover with plastic and allow to rise for 1 hour, brush with beaten egg and milk mixture, bake in a hot oven 250 degree for 20 minutes until crisp and light golden.
