Roll out and cut the dough

• Unroll the croissant dough on a lightly floured surface
• Roll it out slightly thinner with a rolling pin
• Cut the dough into small thin triangles

Fill and shape the mini croissants

• Place a small spoonful of raspberry jam at the wide end of each triangle
• Roll each triangle up tightly towards the tip to form a mini croissant

Brush and bake

• Arrange the mini croissants on a baking tray
• Brush them with the beaten egg and melted butter
• Bake at 180 °C until golden

Serve as cereal

• Let the mini croissants cool slightly
• Place them in a bowl and pour over the cold milk
• Eat with a spoon like cereal