Scrambled Egg Croissants

Preparation:

Preparation: Roll out the dough and cut out 12 strips 2 cm wide. Moisten them and wrap them around tin cones. Arrange them on the moistened baking sheet, beat the egg yolk and brush it on the croissants. Then cook them in a hot oven at 220 degrees for about 15 minutes. Prepare the scrambled eggs and fill the croissants with them, decorate them with the Emmenthal squares and serve.