2. On an ungreased cookie sheet, unroll croissants. Spoon and spread 1 tablespoon of maple cream along the croissant and roll up.

3. Bake for 15 minutes or until golden brown.

Note: The maple cream may ooze out onto the pan and cause the croissants to stick to the pan. Greasing pan or using parchment paper helps to solve this problem.

Submitted by: Kay