Strawberries & Cream Croissants

Bake croissants - Preheat the oven at 200°C (180°C fan assisted ovens)/Gas Mark 6. Line a baking tray with non-stick baking paper. Peel off the label where indicated and release the dough by twisting the can (the can may burst slightly). Unroll the dough and use a knife or pizza cutter to separate the triangles by cutting along the perforated line. To form the croissants loosely roll each triangle from the base to the tip on the opposite corner.

Place the croissants spaced out on a sheet of baking paper on the baking tray (with the tip under the croissant). Bake for 10 to 15 minutes at 200°C until the croissants are golden brown.

Once the croissants have been removed from the oven, leave out cool for 20 minutes or until room temperature

Meanwhile, pour 150ml of Elmlea cream and 1tbsp on vanilla extract into a bowl and whisk until the cream is thick.

Thinly slice the strawberries.

Slice the croissants in half and gently spread the sliced strawberries on the base of each croissant. Then, gently spoon on the whipped cream into each croissant.

Gently sandwich each croissant and enjoy!