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Chocolate and hazelnut croissants
Chocolate and hazelnut croissants
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Flaky and versatile French pastries, perfect for breakfast or dessert.
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 160g (1/2 cup) chocolate hazelnut spread
  • 1 egg, lightly whisked
  • 40.00 ml dry roasted hazelnuts, finely chopped
Instructions:
  • Preheat the oven to 190°C and line a baking tray with non-stick baking paper. Cut each pastry sheet into 4 squares. Spread chocolate hazelnut spread over each square, leaving a 1cm-wide border, then brush the edges with egg.
  • Take one corner of a pastry square and gently fold it over. Roll the pastry up diagonally to create a log shape, then mold it into a crescent. Arrange it on the lined tray and continue the same process with the rest of the pastry squares.
  • Coat with beaten egg and generously sprinkle with chopped hazelnuts. Bake for 20-25 minutes until the pastry is golden brown and puffed. Serve while still warm to enjoy its deliciousness.

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