Name: Chocolate hazelnut croissants
Cook time: 12 min
Total time: 12 min
Ingredients: 2 (sheets) ready-rolled puff pastry; 1/3 cup (110g) chocolate-hazelnut spread; 30 gram dark eating chocolate, grated finely; 25 gram butter, melted; 1 tablespoon icing sugar

Ingredients

2 (sheets) ready-rolled puff pastry

1/3 cup (110g) chocolate-hazelnut spread

30 gram dark eating chocolate, grated finely

25 gram butter, melted

1 tablespoon icing sugar

Method

1.Preheat oven to 220°C (200°C fan-forced). Lightly grease two oven trays.

2.Cut pastry sheets diagonally to make four triangles. Spread triangles with chocolate-hazelnut spread, leaving a 1cm border; sprinkle each evenly with chocolate.

3.Roll triangles, starting at wide end; curve ends in slightly to form crescent shape. Place 3cm apart on trays; brush croissants with melted butter.

4.Bake, uncovered, about 12 minutes or until croissants are browned lightly and cooked through. Serve croissants lightly dusted with sifted icing sugar.

Croissants are better eaten warm than at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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