Mini Croissants With Black Olives

mini croissants 


  • 40 gm butter
  • 3 medium onions finely sliced
  • 2 tbsp parsley chopped
  • Black pepper to taste
  • Salt to taste
  • 3 sheets frozen puff pastry, thawed
  • 1 egg beaten
  • 12 black olives finely sliced


  • Melt the butter in pan and cook the onions on medium heat for 10 minutes or until they are golden and soft.
  • Remove from heat and add olives, parsley, pepper and salt. Let it cool down.
  • Cut each puff pastry into half and then half into 5 triangles. Place a little of the onion mixture at the base of triangle and roll up towards the point, close the filling into croissant shape.
  • Place the croissants into baking tray and refrigerate them for 30 minutes.
  • Preheat the oven at 200 degrees. Brush each croissant with beaten egg and bake them for 20 minutes, or until they are puffed and golden.

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