| 1 sheet | puff pastry |
| 6 tsp | chocolate-hazelnut spread |
| 20 g | chopped almonds |
| 1 | egg |
Roll out puff pastry and cut into long triangles.
Preheat oven to 170°C (350°F). Evenly distribute hazelnut spread among puff pastry triangles, taking care to leave space around the edges.
Sprinkle almonds on top of hazelnut spread.
Roll the puff pastry forward, starting from the bottom.
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.
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