Quick chocolate croissant

Name: Quick chocolate croissant
Prep time: 900 s
Cook time: 600 s
Total time: 1500 s
Yield: 6 Servings
Cuisine: french
Ingredients: 70 g puff pastry; 6 tsp hazelnut spread; 20 g almonds (chopped); 1 egg

Based on 119 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

70 g	puff pastry
6 tsp	hazelnut spread
20 g	almonds (chopped)
1	egg

Metric

Imperial

How-To Videos

How to chop nuts

Homemade hazelnut spread

Utensils

cutting board
knife or pastry wheel cutter
oven
baking sheet
baking paper
brush

Nutrition per serving

Cal
165

Protein
4g

Fat
11g

Carb
12g

Step 1/5

Roll out puff pastry and cut into long triangles.

70 g puff pastry

cutting board
knife or pastry wheel cutter

Roll out puff pastry and cut into long triangles.

Step 2/5

Preheat oven to 170°C (350°F). Evenly distribute hazelnut spread among puff pastry triangles, taking care to leave space around the edges.

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

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.

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.