Description
A quick, gluten‑free croissant hack using layered rice paper dipped in egg custard and baked until crisp.
Ingredients
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- 6 rice paper sheets (the round kind you find in the Asian foods aisle)
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- 2 eggs
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- 1/4 cup milk (any kind—dairy, almond, oat…your kitchen, your rules)
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- 1 tbsp melted butter
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- 1.5 tbsp sugar (plus a pinch for sprinkling)
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- 1/2 tsp vanilla extract
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- 1/4 tsp baking powder
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- Optional: cinnamon, chocolate chips, peanut butter, or jam for filling
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so cleanup is a breeze.
In a shallow bowl, whisk together the eggs, milk, melted butter, sugar, vanilla, and baking powder. If you’re feeling cozy, toss in a dash of cinnamon too.
Gently dip one rice paper sheet into the custard mix until it’s softened but not too soggy. Lay it flat on a clean surface (a cutting board works great). Repeat with two more sheets, layering them one on top of the other.
Cut your rice paper stack into a large triangle. Add a little filling if you’re feeling fancy (chocolate chips or a swipe of jam are perfect). Then roll it up from the wide base to the tip, just like a traditional croissant. Curve the ends inward slightly to get that classic crescent shape.
Place your croissants on the prepared baking sheet. Sprinkle a bit of sugar on top for sparkle and crunch. Bake for 30–35 minutes until they’re golden brown and a little puffy.
Let them cool for about 5 minutes (if you can wait that long). The outside will be crisp, the inside soft and chewy—basically a flavor hug in every bite.
Notes
Fill with chocolate or ham‑cheese and adjust sugar for savory or sweet variations.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast, Brunch, Snack
- Method: Dip → Layer → Roll → Bake
- Cuisine: American, French-inspired