Parisian croissants

Grease and flour a large ovenproof plate.

Roll out the dough on the work surface powdered with flour to form a sheet with a thickness of about 2 mm.

With a smooth square stencil, cm side.

7, derived from it many squares; return to knead and roll out scraps until you have exhausted all the dough.

With a small knife cut each square in half diagonally, thus obtaining two triangles; brush the top with only a little beaten egg.

Chop the candied fruit along with the jam, then put a little of this compound at the base of each triangle of dough.

Always starting from the bottom and going towards the tip of the brush rolled egg enclosing inside the filling.

The roll slightly curved with very small croissants (croissants), which fit on the plate spaced.

Beaten with the remaining beaten egg and spolverizzateli with a little granulated sugar, then let them rest in a cool place for about half an hour.

Then toss them in the oven already warm to 200 degrees for 7-8 minutes.

Place in a dish covered with a towel and serve warm or lukewarm; these tiny and pretty pastries in fact lose much of their fragrance if served after a few hours.