Ingredients
The following ingredients have 8 Servings
- 2 (sheets) ready-rolled puff pastry
- 1/3 cup (110g) chocolate-hazelnut spread
- 30 gram dark eating chocolate, grated finely
- 25 gram butter, melted
- 1 tablespoon icing sugar
Instruction
- Preheat oven to 220°C (200°C fan-forced). Lightly grease two oven trays.
- Cut pastry sheets diagonally to make four triangles. Spread triangles with chocolate-hazelnut spread, leaving a 1cm border; sprinkle each evenly with chocolate.
- Roll triangles, starting at wide end; curve ends in slightly to form crescent shape. Place 3cm apart on trays; brush croissants with melted butter.
- Bake, uncovered, about 12 minutes or until croissants are browned lightly and cooked through. Serve croissants lightly dusted with sifted icing sugar.
