1827. Rice Paper Cheese Croissant

I intentionally skip most "trends" on social media but food-related trends catch my attention. So far, a few have been great hots, and others, great flops. This is one of the more unexpected ones, a croissant made from rice paper. I opted for a savory cheese version, and might try the sweet counterpart at some point.

Overall, I'd rather have a regular croissant and the verdict is that there are better ways to eat an egg-laden pastry. However for context, this was a bit hit with those suffering from gluten intolerance. Would I make it again? The answer is no, but sharing fyi anyway.

Ingredients: makes 2 croissants

2 eggs 

1/4 cup milk 

1/4 cup grated parmesan

1 tbsp melted butter 

pinch of salt

1/4 tsp baking powder 

6 rice paper sheets 

Method

Preheat oven to 350F. 

In a shallow baking dish whisk together the eggs, milk, parmesan, melted butter, salt, and baking powder until well combined. Individually dip three rice paper sheets into the egg mixture and lay them on top of each other. Cut the rice paper stacks into three rough triangles  Place one triangle stack vertically on the centre triangle, and one stack horizontally.  Roll the rice paper towards the tip of the triangle to form a croissant shape.  Place the rice paper croissants on a lined baking sheet and sprinkle generously with extra grated parmesan. Bake for 30-35 minutes until golden and puffy.

صحة و عافية