Ingredients:

• 1 cup of frozen yuca
• 1 cup oat flakes (rolled oats)
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold water
• 1 egg (for egg wash)

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the yuca flour, oat flakes, and salt.
   • Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add the cold water, a little at a time, and mix until the dough comes together. It should be slightly sticky but manageable. If needed, adjust the water or flour to achieve the right consistency.
2. Roll and Fold:
   • Dust your work surface with additional yuca flour.
   • Roll out the dough into a rectangle, about 1/4 inch thick.
   • Fold the dough into thirds, like a letter. This creates layers in the croissant.
   • Rotate the dough 90 degrees and roll it out again. Fold into thirds once more.
   • Repeat this rolling and folding process 3-4 times to create flaky layers.
3. Shape the Croissants:
   • Preheat your oven to 375°F (190°C).
   • Roll out the dough one final time into a large rectangle.
   • Cut the dough into triangles (like traditional croissants).
   • Starting from the wide end, roll each triangle toward the pointed end to form a croissant shape.
   • Place the croissants on a baking sheet lined with parchment paper.
4. Egg Wash and Bake:
   • Beat the egg and brush it over the tops of the croissants. This gives them a beautiful golden color when baked.
   • Bake in the preheated oven for 20-25 minutes or until the croissants are puffed up and golden brown.
5. Enjoy!
   • Let the yuca croissants cool slightly before serving.
   • Serve them warm with your favorite spreads, such as butter, jam, or honey.

These yuca croissants have a unique flavor and texture, thanks to the combination of yuca flour and oat flakes. Enjoy this gluten-free twist on a classic pastry! 🥐🌿