Strawberry Croissant Bake

Place rectangular baking dish on a sheet of parchment paper and trace the outline of the dish with a pencil. Flip the parchment paper over and set aside for later. Add the butter to the baking dish and melt in the oven at 350 °F. Once melted remove.

Cut each puff pastry dough sheet into 12 small rectangles and then cut diagonally as seen in the video. Sprinkle with raw cane sugar, roll each triangle into a mini croissant, and place on the parchment paper within the rectangular outline. Once the rectangle is filled, brush with beaten eggs and bake for 25 minutes at 350 °F.

Remove the stems from the strawberries using a straw. Coat half of them with a 1/4 cup sugar and 1/2 tsp vanilla extract. In a bowl mix the flour, 1 1/4 cups sugar, baking powder, 1/2 tsp vanilla extract, and the milk. Pour into the baking dish with the melted butter but do not mix. Add a 1/4 cup sugar to the plain strawberries and add to the baking dish along with the other bowl of strawberries. Then bake in the oven for 40 minutes at 350 °F.

Add the mini croissants to the top of the strawberry bake with the help of the parchment paper. Serve with ice cream and enjoy!