Pineapple Croissant

Directions

1. 1

   Mix wet (butter, sugar and egg) and then dry (the rest)

2. 2

   Roll into a log and refrigerate until it’s firm (about an hour or less)

3. 3

   Lay on top of frozen croissant, cut them lines and do the egg wash

4. 4

   Bake at 180c for 18-20 mins. Keep an eye out though I burned mine the first time.