Quince paste with cinnamon croissant

Ingredients:

• 1 sheet of croissant dough
• 250 g quince paste with cinnamon
• 1 egg

Preparation:

1. Preheat the oven to 200ºC.
2. Roll out the croissant dough on a floured surface.
3. Spread the quince paste with cinnamon over the dough, leaving a free edge of about 2 cm.
4. Roll the croissant over itself, starting with the longest edge.
5. Cut the croissant into slices about 2 cm thick.
6. Place the croissants on a baking tray lined with baking paper.
7. Brush the croissants with the beaten egg.
8. Bake for 15-20 minutes, or until golden brown.