Chocolate and hazelnut croissants

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
• 2 tbs dry roasted hazelnuts, finely chopped

Method

1. 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.
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.

Notes

• 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.

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