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 116 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

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.