Chocolate and hazelnut croissants

Chocolate and hazelnut croissants

Chocolate and hazelnut croissants

Try this recipe, easy to make

Ingredients of Chocolate and hazelnut croissants

2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed

160g (1/2 cup) chocolate hazelnut spread

1 egg, lightly whisked

2 tbs dry roasted hazelnuts, finely chopped

Description of Chocolate and hazelnut croissants

Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Cut each pastry sheet into 4 squares. Spread the chocolate hazelnut spread over each square, leaving a 1cm-wide border. Brush the edges with egg.

Fold over 1 corner of 1 pastry square. Roll up diagonally to form a log. Shape into a crescent. Place on the lined tray. Repeat with remaining pastry squares.

Brush with egg. Sprinkle with hazelnuts. Bake for 20-25 minutes or until the pastry is cooked, puffed and golden. Serve warm.

Notes & tips for Chocolate and hazelnut croissants

Freezing tip: At the end of step 2, place tray in freezer. Once frozen, transfer croissants to an airtight container and store in freezer for up to three months. Thaw on a baking tray lined with non-stick baking paper for 10 minutes, then continue from step 3.

Chocolate and hazelnut croissants

Preparation Time 10 minutes/Cooking Time 25 minutes

Makes 8

Source - taste.com.au