Croissants from ready made puff pastry - raw in the middle!

[DayBurner]

I'm trying to see if I can do an easy way of making croissants with 5-7 year olds at school. I've tried using a block of ready-made puff pastry, rolling it and shaping it. They look great but, after 20 mins at 200c, they are golden outside but still raw in the middle.

Any ideas?

You get ready made croissant dough in some supermarkets. Think dh has bought it in tesco and Morrisons

Cook for longer at a lower temp.
If you can get croissant dough instead of puff I'd use that though, it's not really the same thing.

Thanks. I'll try that.