Mini peanut butter and jam croissant twists recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 18 holes of a 24-hole mini cupcake or muffin tin.
2. Line a large baking tray with nonstick baking paper and dust with flour. Dust a work surface with flour. Unroll the croissant dough and, working quickly, cut along the perforations, then cut each triangle into 6 smaller triangles of roughly the same size so that you have 18. Transfer to the lined baking tray and chill for 10 mins.
3. Spoon ½ tsp peanut butter onto the larger side of each dough triangle, smooth it a little with the back of the spoon, then roll up. Place each roll, flat-side down and pointed end up, in the holes of the muffin tin.
4. In a small bowl, whisk the egg and milk together with a fork, then lightly brush over the dough. Sprinkle with 1 tbsp sugar, then bake for 10 mins or until well risen and golden brown. Set aside for 5 mins to cool.
5. Put the remaining sugar in a bowl. While the twists are still warm, gently remove each one from the tin and toss in the sugar (you can sieve and reuse any remaining sugar). Transfer the twists to a serving plate. Spoon the jam into a piping bag with a small tip (or use a small spoon) and pipe or spoon a little jam into the top of each twist.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• Get ahead

  Assemble the twists up to 3 hrs in advance and store in the fridge, covered in clingfilm. Bake when ready to serve.