Mix together sugar and cinnamon powder, set aside.
Cut puff pastry into three rectangles of the same size. Then cut each rectangle into smaller rectangles, then cut diagonally to make small, long, thin triangles.
Dust the surface with a mixture of sugar and cinnamon powder.
Make a small slit on the lower part of each triangle, then roll all the way up into a crescent shape.
Brush the top of each croissant with beaten egg yolk, bake at 180 degree Celcius for 15 minutes. Remove from the oven, let them cool down.
How to serve: In a serving bowl, pour FiberCreme mixture over mini croissants. Serve with sliced fruits like strawberry.
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