Cut the pastry into strips

• Roll out the pastry dough horizontally on a flat surface and cut it into 4 parts.
• Make two more parallel cuts to form 8 rectangles.
• Turn the dough vertically and cut each rectangle into 4 vertical strips.

Form the triangles

• With a knife, cut each strip diagonally to obtain small triangles.

Roll the mini croissants

• Roll each triangle from base to tip, brushing with milk if needed so it sticks.

Prepare the egg wash

• Beat the egg with the milk and sweetener.
• Dip the croissants in and shake off the excess egg wash.

Bake

• Lay the croissants on baking paper on a tray.
• Bake in a static oven at 175 °C until golden.

Serve as cereal

• Place the baked mini croissants in a bowl and pour over cold milk.