Sugar curl

Time for a sweet snack? With Van der Pol's croissant / Danish dough, you can make this sugar curl in no time.

VDP Suikerkrul 1000X1000


  • VDP croissant / Danish dough
  • granulated sugar or cinnamon sugar
  • long satay skewers

Baking advice

  • Lightly steam the products and bake for 18 min at 200°C. Bake milder than for standard croissant pastries


Roll out the pastry dough to a thickness of 9 mm and width of 25 cm. Using a sharp knife, cut strips of about 10 to 12 mm. Lightly laminate the strips and, as shown above, directly prick these on the skewers (long satay skewer). Leave the products to rise for 60 min. Before baking, sprinkle with granulated sugar or cinnamon sugar.

Deegplak Lightroom Psd2


Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Junior Sales Manager