Quick chocolate croissant
Difficulty
Easy 👌15
min.
Preparation
10
min.
Baking
0
min.
Resting
Ingredients
| 70 g | puff pastry |
| 6 tsp | hazelnut spread |
| 20 g | almonds (chopped) |
| 1 | egg |
Metric
Imperial
How-To Videos
Utensils
- cutting board
- knife or pastry wheel cutter
- oven
- baking sheet
- baking paper
- brush
Nutrition per serving
Cal
165
165
Protein
4 g
4 g
Fat
11 g
11 g
Carb
12 g
12 g
Step 1/5
- 70 g puff pastry
- cutting board
- knife or pastry wheel cutter
Roll out puff pastry and cut into long triangles.
Step 2/5
- 6 tsp hazelnut spread
- oven
Preheat oven to 170°C (350°F). Evenly distribute hazelnut spread among puff pastry triangles, taking care to leave space around the edges.
Step 3/5
- 20 g almonds
Sprinkle almonds on top of hazelnut spread.
Step 4/5
Roll the puff pastry forward, starting from the bottom.
Step 5/5
- 1 egg
- baking sheet
- oven
- baking paper
- brush
Whisk egg. Place the croissants onto a baking paper-lined baking sheet and lightly brush with egg. Transfer to oven and bake for approx. 8 – 10 min. until golden brown. Enjoy for breakfast or as a afternoon treat.
in Berlin