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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Lay the frozen scallion pancakes on a clean work surface. Using a sharp knife or pizza cutter, cut each pancake into long triangles. Aim for about 6-8 triangles per pancake, depending on desired croissant size.

Starting from the wide end of each triangle, tightly roll them up towards the point to form mini croissant shapes.

Arrange the rolled croissants on the prepared baking sheet. Brush the tops of the croissants with the beaten egg (this acts as an egg wash).

Generously sprinkle the toasted sesame seeds over the egg-washed croissants.

Bake for about 15 minutes, or until the croissants are golden brown and crispy. Keep an eye on them to prevent over-browning.

Remove from the oven and serve immediately. Enjoy your mini scallion croissants!


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Lay the frozen scallion pancakes on a clean work surface. Using a sharp knife or pizza cutter, cut each pancake into long triangles. Aim for about 6-8 triangles per pancake, depending on desired croissant size.

Starting from the wide end of each triangle, tightly roll them up towards the point to form mini croissant shapes.

Arrange the rolled croissants on the prepared baking sheet. Brush the tops of the croissants with the beaten egg (this acts as an egg wash).

Generously sprinkle the toasted sesame seeds over the egg-washed croissants.

Bake for about 15 minutes, or until the croissants are golden brown and crispy. Keep an eye on them to prevent over-browning.

Remove from the oven and serve immediately. Enjoy your mini scallion croissants!
