Prosciutto & Gruyère Croissants - elegant brunch addition or maybe make in miniature for appetizers. However, color me Pillsbury in-the-can croissants instead of homemade. But the egg wash to finish is a great idea!
The Cronut is a croissant-doughnut pastry developed by chef Dominique Ansel for Dominique Ansel Bakery in New York City. Here's the recipe for Buttermilk-Vanilla Glazed Croissant Donuts from Smoke (they're in Oklahoma!