Quick chocolate croissant

Based on 123 ratings

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
70 g puff pastry
6 tsp hazelnut spread
20 g almonds (chopped)
egg
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
165
Protein
4 g
Fat
11 g
Carb
12 g
  • 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

    Sprinkle almonds on top of hazelnut spread.
    • 20 g almonds

    Sprinkle almonds on top of hazelnut spread.

  • Step 4/5

    Roll the puff pastry forward, starting from the bottom.

    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.
    • 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.