Matcha Croissants

Matcha Croissants


1 package (17.3 ounces) frozen puff pastry, thawed

1/4 cup (60ml) milk

1/4 cup (50g) sugar

2 tablespoons matcha powder

1 egg, beaten (for egg wash)



Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a 16x10 inch rectangle.

In a small bowl, mix the milk, sugar, and matcha powder until smooth.

Spread the matcha mixture evenly over the puff pastry.

Cut the pastry into long triangles. Roll each triangle from the base to the tip to form a croissant shape.

Place the croissants on the prepared baking sheet, leaving space between each.

Brush each croissant with the beaten egg for a golden finish.

Bake for 15-20 minutes, or until puffed and golden brown.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.