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Chocolate and ricotta croissants
Chocolate and ricotta croissants
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in decadent chocolate ricotta croissants dusted with icing sugar for the perfect breakfast treat.
Ingredients:
  • Melted butter, to grease
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • 90g (1/3 cup) Nutella
  • 150g (3/4 cup) fresh ricotta
  • 50g (1/2 cup) flaked almonds
  • Icing sugar mixture, to dust
Instructions:
  • Preheat your oven to 220°C, then use melted butter to lightly grease 2 baking trays.
  • 1. Cut the pastry sheets into quarters. 2. Spread each pastry square with chocolate-hazelnut spread. 3. Place a dollop of ricotta in one corner of a pastry square. 4. Roll up diagonally to create a log, then shape into a crescent. 5. Place on a baking tray and repeat with the remaining pastry, chocolate-hazelnut spread, and ricotta to make a total of 16 croissants.
  • Brush the croissants with melted butter, then bake in a preheated oven for 12-15 minutes until they are puffed and golden. Remove from the oven and set aside on the trays to cool slightly.
  • Heat a small frying pan over medium heat and toast the almonds, stirring occasionally, until lightly browned, about 2 minutes. Take pan off the heat.
  • To serve, generously top croissants with almonds and a light dusting of icing sugar.

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