Name: Mini chocolate hazelnut croissants
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/3 cup chocolate hazelnut spread; 1/4 cup finely chopped dry-roasted hazelnuts; 2 tablespoon finely chopped dark cooking chocolate; 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Ingredients

1/3 cup chocolate hazelnut spread

1/4 cup finely chopped dry-roasted hazelnuts

2 tablespoon finely chopped dark cooking chocolate

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Combine chocolate hazelnut spread, hazelnut and chocolate in a small bowl.

2.Cut each pastry sheet in half (4 rectangles). Cut each rectangle in half crosswise (8 squares). Cut each square in half diagonally to make a triangle on a flat surface; brush with a little egg. Spread with 1 teaspoon of chocolate mixture, leaving a 1cm border.

3.Roll up pastry, starting from long edge, shape to make a crescent. Place croissants on prepared trays. Brush with remaining egg. Bake for 20 minutes or until golden and puffed. Cool for 5 minutes; serve.

Sprinkle tops of croissants with finely chopped hazelnuts before baking; drizzle croissants with melted chocolate. Double up: You can double recipe quantities; bake in batches. Save time: Separate pastry sheets for quick thawing. Quick snack: Freeze uncooked pastries; bake as required.
Note

Women's Weekly Food