Indulge in the flaky, buttery goodness of chocolate hazelnut croissants, a perfect pastry for breakfast or an afternoon treat. With rich chocolate and crunchy hazelnuts wrapped in layers of golden dough, these croissants are sure to impress.
Ingredients:
- 1 package of puff pastry, (find my puffed pastry recipe HERE)
- 1/2 cup sweetened baking chocolate
- 1/2 cup chopped hazelnuts
- 1/2 cup softened butter
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pulse hazelnuts in food processor until finely ground
- Melt chocolate in pan on low heat
- Mix ground hazelnuts into melted chocolate and remove from heat.
- Roll out cold puff pastry on a lightly floured surface into a large rectangleand coat with softened butter
- Fold into a letter shape and roll into large rectangle. Repeat this step two more times
- ** Be sure to keep the dough cold through the entire rolling process. If it warms, return it to the refrigerator for an hour to chill before handling further.
- Cut rolled out puff pastry into triangles.
- Spread a tablespoon of chocolate hazelnut spread on the wider end of each triangle.
- Starting from the wide end, roll the triangle tightly towards the point to form a croissant shape.
- Place the rolled croissants on the prepared baking sheet and brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden brown and puffed up.
- Allow to cool slightly before dusting with powdered sugar if desired.
Aprile's Kitchen 