Hazelnut Puff Pastry Croissants
Flaky puff pastry crescents filled with chocolate hazelnut spread and brushed with egg wash.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed, about 10 ounces
- ½ cup chocolate hazelnut spread
- 1 egg beaten with 1 tablespoon water
Instructions
Cooking
- Heat. Heat the oven to 400 F.
- Cut. Cut the pastry into 8 triangles.
- Roll. Add the spread and roll up.
- Glaze. Brush with egg wash.
- Bake. Bake 15 to 20 minutes.
Notes
Substitutions: Use jam or cream cheese for the spread.
Tips: Keep the pastry cold.
Storage: Keep at room temperature for up to 2 days.
Nutrition is calculated per serving.