Use frozen pastry, and voila, croissants for Mother’s Day

17.3-ounce package frozen puff pastry, thawed (each package contains 2 pastry sheets)

4 tablespoons butter, melted

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a small bowl, mix together the cinnamon and sugar. Set aside.

One at a time, unwrap and unfold the sheets of puff pastry. Use a paring knife to cut the sheet in half lengthwise. Starting in one corner, cut each half into 6 triangles. Use a rolling pin to lightly roll out each triangle to just barely flatten. Lightly brush the triangles with melted butter.

Sprinkle a bit of the cinnamon sugar over each triangle. One at a time, start with the wide end of each triangle and roll it into a log. Gently bend the ends so they curve inward to form a crescent. Transfer to the prepared baking sheets. Repeat the rolling with the remaining triangles.

Brush the tops of each croissant with a bit more butter, then sprinkle a bit more cinnamon sugar over each. Bake for 20 minutes, or until puffed and lightly browned. Let cool for several minutes, then serve warm.

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