Recipe Ingredient
- Croissant pastry
- Pineapple rings
- Some red cherries, halved
Instructions
- Roll the croissant pastry out flat. Cut into strips: 1cm x 15cm. Take a strip, twist lightly, then, starting from the centre, make a coil. When finished, you should get a nice, round circle.
- Place a pineapple ring on top of the round pastry and a cherry half in the centre. Leave aside for 10 to 15 minutes for the pastry to rise. Just before baking, brush the sides with egg glaze.
- Bake at 200ºC for 15 minutes or until golden.
