Chef Thiago Silva’s birthday cake croissant may not be as popular as the Cronut (which is super easy to make at home, mind you), but I’m sure it will join the ranks in due time. Just imagine biting into a flaky croissant and finding layers and layers of sprinkles with each bite, and a gooey, sweet custard-like center hidden inside.
The original croissant served at New York’s Union Fare features a mascarpone cheese filling, but if you’re like most college students, you can’t exactly afford to splurge on your croissant fix. That’s why we replaced the filling with plain old vanilla Funfetti frosting – simple, yet satisfying.
4-Ingredient Birthday Cake Croissants
- Prep Time:20 minutes
- Cook Time:20 minutes
- Total Time:45 minutes
- Servings:Makes 12 croissants
- 1 sheet puff pastry
- 1/3 cup rainbow sprinkles
- 1 can Funfetti frosting
- 1 egg, lightly beaten
Preheat oven to 375°F.
Unfold the puff pastry sheet. Cut in half horizontally, then divide into three sections vertically. Finally, cut each resulting triangle diagonally.
Take half of the sprinkles and spread them evenly over the surface of the dough, lightly pressing down so they stick.
Combine the pre-measured sprinkles from the Funfetti frosting container with the actual frosting. Stir until evenly distributed.
Pull apart one rectangle. Place a tablespoon of frosting on the longer end.
Start from the bottom and roll upwards, curving the ends to make a crescent shape. Place on greased baking sheet.
Repeat steps five and six until all triangles have been rolled. Brush with the egg wash and top with the remaining sprinkles.
Bake for 20 minutes, or until golden brown. Enjoy!