Rice Paper Croissants

Crispy, flaky, and surprisingly easy to make, these Rice Paper Croissants are a fun twist on classic pastries! Using rice paper instead of traditional dough makes them light, crunchy, and gluten-free.

        Fun Fact: Rice paper is commonly used in Vietnamese spring rolls, but it can also create a perfectly crisp pastry texture when baked or fried!
    

Ingredients

4 sheets rice paper – The base for our croissants
1 tbsp melted butter – Adds richness and golden color
1 tbsp sugar – For a slight sweetness
½ tsp cinnamon – Optional, but adds a warm flavor
Chocolate or jam (optional) – For a delicious filling

How to Make Rice Paper Croissants

1. Prepare the Rice Paper

Lightly dampen a sheet of rice paper with warm water until it becomes soft and pliable. Don’t soak it too much, or it will become too fragile.

2. Fold and Shape

Place a second dampened rice paper on top for extra sturdiness. Cut the stack into triangles, just like you would with regular croissant dough.

3. Add the Filling (Optional)

If using chocolate or jam, place a small amount at the wide end of each triangle before rolling it up into a croissant shape.

4. Bake Until Crispy

Brush each croissant with melted butter and sprinkle with sugar and cinnamon. Bake at 375°F (190°C) for about 10-12 minutes, or until golden brown and crisp.

        Best Way to Eat: Serve warm with a dusting of powdered sugar, or dip them in chocolate sauce for an extra treat!
    

Storage Tips

Best fresh: Rice paper croissants are crispiest right out of the oven.
Reheating: If storing, reheat in an oven at 350°F (175°C) for 5 minutes to bring back the crispiness.

Enjoy these Rice Paper Croissants as a light and crispy alternative to traditional pastries. Perfect with a morning coffee or an afternoon snack!

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