Go Back
+ servings
Green Tea Croissants
Print

Matcha Croissants

These easy Matcha Croissants are perfect for a spring brunch!
Course Breakfast
Cuisine American
Keyword matcha croissants
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 croissants
Author Rebecca Swanner

Ingredients

  • 1 box Pepperidge Farm Puff Pastry Sheets
  • 1 egg
  • 2 tsp matcha
  • ¼ cup heavy cream
  • ¾ cup white chocolate chips

Instructions

  • Preheat the oven to 400°F.
  • Using a rolling pin, roll the Puff Pastry Sheets into a longer rectangle.
  • Using a sharp knife, cut four triangles out of the rectangle and separate them from each other.
  • Cut a small vertical notch in the top of each triangle.
  • Bend the edges of the notch outward and roll the triangle from top to bottom. It should now be a tube. Bend this gently to create a crescent shape. Repeat with other sheet of Puff Pastry.
  • Brush each croissant egg wash and place on parchment-lined baking sheet.
  • Bake for 20 minutes or until golden brown.
  • When croissants are 5 minutes from being done, whisk the heavy cream and matcha together then heat in small saucepan until boiling.
  • Pour on top of chocolate chips and let sit for 30 seconds. Whisk until fully combined. If they do not combine, put all ingredients in small saucepan and heat over medium-low heat, stirring continually, until combined. Pour into small bowl and set aside.
  • When croissants have cooled for five minutes, dip into ganache and set to dry and cool on cooling rack.