Rice Paper Croissants
These rice paper croissants are perfect to enjoy all year round. They're gluten free and ready in no time at all.
ESTIMATED COST : $3.50, or $0.60 a croissant
Ingredients
- 3 large eggs room temperature
- 4 tablespoons (60 grams, 2.10 ounces) butter, melted, and slightly cooled
- ½ teaspoon baking powder
- ½ cup (125ml/grams, 4.40 ounces) + 2 tablespoons milk, room temperature
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon
- 1 ½ tablespoons (15 grams, 0.50 ounces) white sugar + 1 teaspoon for sprinkling
- 18 sheets round rice paper
Filling Ideas (Optional)
- Small chocolate pieces and finely chopped nuts e.g. peanuts or pistachios
- Peanut butter and Jelly spread a thin layer of both
- Chocolate pieces and chopped strawberries
- Grated cheese
Instructions
- Preheat oven to 350 ° F (180 ° C). Line a baking tray with parchment paper.
- In a medium sized mixing jug, beat the eggs together.
- Whisk in the melted butter.
- Next, whisk in the baking powder, milk, vanilla extract, ground cinnamon, and sugar.
- Place mixture in a wide pan (wide enough to fit a sheet of rice paper).
- Take one sheet of rice paper and dip it into the egg mixture, flipping it once and allowing it to soak for a few seconds. Then drip off any excess liquid and place dipped rice paper sheet on your work bench.
- Repeat previous step 2 more times, stacking the dipped sheets. You will end up with a stack of 3 sheets of rice paper.
- Using a knife or scissors, cut the rice paper stack to form a triangle in the middle and 2 semi circles on either side of the triangle.
- Place one of the semi circles vertically on top of the triangle.
- Place the remaining semi circle top of the base of the triangle, matching the curves. It should look a bit like a sailboat shape.
- Optional: If you want your croissant to have a filling, pick your choice of filling from above and add a small amount along the middle of the bottom semicircle (don’t go all the way to the edges). You don’t want to overfill your croissant as it will make it harder to roll.
- Roll the stack of rice papers tightly up from bottom to top.
- Place rolled rice paper on lined baking tray.
- Repeat steps 6 to 13 for remaining rice paper sheets.
- Sprinkle each croissant with some white sugar.
- Bake croissants in preheated oven for about 20 to 25 minutes, or until golden and crisp.
- Remove from oven and allow to cool slightly before eating. You might like to serve these rice paper croissants with a sweet dipping sauce like chocolate sauce, caramel sauce, or even strawberry sauce. Best served warm.
Nutrition
Serving: 1 croissant (unfilled)Calories: 264kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 124mgSodium: 619mgPotassium: 70mgSugar: 3g
Tried this recipe?Let us know how it went!