Homemade croissants (simplified version)

Preparation

1. 1

   Take the puff pastry out of the fridge 10 minutes before working with it, so it's easier to cut without cracking.

2. 2

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

3. 3

   Cut the puff pastry into even triangles (about 10 cm/4 inches at the base), using a sharp knife or a pizza cutter.

4. 4

   Make a small 1 cm notch at the base of each triangle: it helps get a nice shape once rolled.

5. 5

   Roll each triangle up from the wide base toward the tip, without pulling too tight, to form the classic croissant shape.

6. 6

   Arrange them on the sheet, curving the tips slightly inward, and space them well apart.

7. 7

   Brush with beaten egg yolk mixed with a teaspoon of water, applying gently so it doesn't drip down the sides.

8. 8

   Bake for 15-18 minutes, until puffed and nicely golden, and let cool for 5 minutes before enjoying.