Creme Egg Croissants


Creme Egg Croissants

An amazing treat for Easter! These Creme Egg Croissants are a simple yet luscious idea: a Cadbury Creme Egg wrapped in croissant dough, baked in the oven so the centre melts into gooey chocolate delicious-ness.



  • 1 can of pre-made croissant dough
  • 6 Cadbury Creme Eggs (refrigerated)
  • 1 egg (beaten)



  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Line a baking sheet with baking parchment.
  3. Roll out the croissant dough and cut out six triangles.
  4. Brush the dough triangles with the beaten egg.
  5. Lay a chocolate Creme Egg on each triangle and - wrapping the dough around the egg - roll up into a croissant shape.
  6. Use the beaten egg to ensure that the dough sticks together and that there's no gaps.
  7. Position the croissants on the baking parchment and brush with more beaten egg for a glaze finish.
  8. Bake for about 10 minutes or until golden.