Rice Paper Croissants
Crispy on the outside, soft on the inside, they mimic the look and feel of a classic croissant using just rice paper and a few simple ingredients. Whether you're gluten-free or just love a good food trend, this clever recipe is a must-try.
- Prep time: 10 min
- Makes: 2
- Cook time: 25 min
Ingredients
- 6
- rice paper sheets
- 2
- Naturegg Omega Plus eggs
- 1/4 cup / 60 ml
- milk
- 2 tbsp / 30 ml
- sugar
- 1 tsp / 5 ml
- vanilla extract
- 1 tsp / 5 ml
- baking powder
- Additional sugar for dusting (about ¼ tsp per croissant)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together the eggs, milk, sugar, vanilla and baking powder in a shallow bowl until smooth and well combined.
Dip one rice paper sheet at a time into the egg mixture, letting it soften for a few seconds until pliable but not falling apart.
Stack 3 softened sheets to form one croissant. Using scissors, cut all three layers at once into a triangle shape, centered on the stack.
Place one of the cut-off side pieces vertically in the center of the triangle.
Place the second piece horizontally along the base (long edge) of the triangle.
Roll the triangle gently from the base to the tip to form a croissant shape.
Repeat the process with the remaining 3 rice paper sheets to make the second croissant.
Place the croissants on the prepared baking sheet. If desired, lightly dust each with about ¼ teaspoon of sugar for a touch of sweetness. Bake for 25 minutes, or until puffed and lightly golden.
Cool slightly before serving—though they’re best enjoyed warm.
Tips
Make sure each rice paper sheet is fully dipped and softened before stacking, as this helps achieve the right texture during baking.
Use scissors for clean, precise cuts—much easier than a knife.
Swap vanilla for cinnamon to add a warm, spiced flavour.
Tips: Shell Eggs
For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.