Step 1/5
Roll out puff pastry and cut into long triangles.
Step 2/5
- 6 tsp chocolate-hazelnut spread
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
Sprinkle almonds on top of hazelnut spread.
Step 4/5
Roll the puff pastry forward, starting from the bottom.
Step 5/5
- bowl (small)
- whisk
- baking sheet
- parchment paper
- pastry 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.