Ingredients

The following ingredients have 18 Servings
  • 1 puff pastry sheet (rectangular)
  • Duo Penotti® Hazelnut and Vanilla spread
  • milk, for brushing
  • raw cane sugar, for sprinkling

Instruction

  • Gently unroll the puff pastry on a floured work surface, with a ruler and a pastry cutter cut puff pastry in half, then cut each half into four rectangles, then cut each rectangle diagonally into two triangles (making 16 triangles). Cut the center of the base of each triangle.
  • Place about 1 teaspoon of the Duo Penotti® Hazelnut and Vanilla spread down the center of each triangle.
  • Widen the cut on the base and starting at the wider end, gently roll each triangle up.
  • Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating the croissant shape. Lightly brush tops of croissants with milk and also the tip, so it sticks.
  • Place the croissants on two baking sheets lined with parchment paper and sprinkle with raw cane sugar.
  • Bake in a preheated oven at 180°C  (350°F) for about 20-25 minutes, or until puffed and golden.