Zubereitung

1. 1

   Preheat the airfryer to 160 °C. A preheated basket dries out this delicate pastry less than letting it warm through slowly in a cold appliance.

2. 2

   Lay day-old croissants in the basket in a single layer with space between them and do not stack anything; more than three or four will not fit, so the rest go into a second batch. Bake them off at 160 °C until the pastry is flaky again and warmed through.

3. 3

   Bake frozen croissants as a batch of their own, without thawing, in a single layer with space between them at 160 °C until the layers are crisp all over and the middle is warm.

4. 4

   Brush raw dough pieces thinly with the milk as a batch of their own, lay them in the basket in a single layer with space between them and bake at 170 °C until they have risen and turned golden brown.

5. 5

   Do not turn them, as puff pastry collapses and the fine layers stick together. Instead, move the croissants around in the basket after two thirds of the baking time, so that the outer ones come to the middle.

6. 6

   Take the croissants out of the basket at once, let them cool briefly and dust them thinly with the icing sugar if you like.