Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and cut it into 6–8 triangles.
- Spread a small spoonful of chocolate hazelnut spread near the wide end of each triangle.
- Roll the pastry from the wide end toward the tip to form croissants.
- Place croissants on the baking sheet and curve slightly into a crescent shape.
- Whisk egg with milk and brush the mixture over the croissants.
- Sprinkle chopped hazelnuts on top if desired.
- Bake for 12–15 minutes until puffed and golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
Do not overfill with chocolate spread to prevent leaking during baking.
Keep puff pastry cold for the flakiest texture.
You can add chocolate chips inside for extra richness.
Serve warm for the best gooey chocolate center.
Store leftovers in an airtight container for up to 2 days and reheat before serving.
Keep puff pastry cold for the flakiest texture.
You can add chocolate chips inside for extra richness.
Serve warm for the best gooey chocolate center.
Store leftovers in an airtight container for up to 2 days and reheat before serving.