Kfar-Houne Za’atar Mini Croissants

Let a 400g puff pastry package thaw completely at room temperature.

Preheat the oven to 175°C and line a large baking sheet with parchment paper.

On a floured clean surface, roll the puff pastry into a rectangle until it reaches half its original thickness. Cut the big rectangle into 6 even rectangles, then cut diagonally into triangles.

In a small bowl, mix about 3/4 cup of Kfar-Houne Za’atar with enough olive oil to obtain a thick spreadable paste. Do not make it runny, or it will be hard to work with.

Place a generous spoon of Za’atar filing into each triangle and roll starting from the larger base towards the thin end. Pinch tightly to seal. Arrange the mini croissants on the prepared baking sheet.

In a small bowl, beat 1 egg with 1 tbsp. of water. Brush the tops of the croissant with the egg wash. Finish with a sprinkle of Za’atar and bake for 25 minutes or until golden. Let them cool for 15 minutes before serving.