Chocolate and hazelnut croissants

Chocolate and hazelnut croissants

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French for "crescents", these brekkie pastry favourites are delicious after dinner, too.

The ingredient of Chocolate and hazelnut croissants

  1. 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  2. 160g (1/2 cup) chocolate hazelnut spread
  3. 1 egg, lightly whisked
  4. 2 tablespoons dry roasted hazelnuts, finely chopped

The instruction how to make Chocolate and hazelnut croissants

  1. Preheat oven to 190u00b0C. 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.
  2. 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.
  3. Brush with egg. Sprinkle with hazelnuts. Bake for 20-25 minutes or until the pastry is cooked, puffed and golden. Serve warm.

Nutritions of Chocolate and hazelnut croissants

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