Last week, I was experimenting with a croissant recipe. As a rule, I use Xylitol as a sweetener, Because of my type 2 condition, I have to choose sometimes between sweet, and grains….It’s a no-brainer! One can fashion some pretty tasty stuff, using good fats, whole grains and a good quality , flavorful sugar substitute. That being said, back to my dough scrap rolls: As aforementioned, these tasty morsels morphed from some croissant trim that had been sitting in the bottom of my cooler for 5 days or so. I had been planning to piece them together, and make up some breakfast rolls. Now, I chose to use a hybridized sourdough ww laminated dough, but you can use any enriched , laminated dough product. The reason I don’t mind trim from croissant, or danish dough makeup, is that it is perfect for this application. To my rolled out dough I added: A healthy smearing of softened butter, chopped jumbo prunes, whole walnuts, a copious amount of Saigon cinnamon, and sprinkled Xylitol. I usually spritz the dough with just a slight misting of water, to allow everything to adhere , when I roll it up. I proofed the rolls overnight, at room temp, in a 10″ cake pan, also smeared with butter. Whilst Beagle # 1, was conducting his morning constitutional , the rolls baked @ 360F, for 22 minutes or so. I hastily made up a simple syrup, with more Xylitol, H20, and a knob of butter. The swirls were immediately bathed in this mixture, upon exiting their fiery demise! Here are the results…..Not a bad way to use up that leftover, eh?