Treat yourself at breakfast or teatime with these mini-croissants made with the famous hazelnut chocolate spread!
Makes 16 mini-croissants
Preparation: 10 min. Cooking: 20 min
- 230 g (8 oz) ready-rolled puff pastry
- 150 g (1/2 cup) Nutella
- 1 egg yolk, to glaze
1. Preheat the oven to 350 degrees F (180 degrees C /Gas 4).
2. Unroll the pastry on the work surface. Spread with a thick layer of Nutella.
3. Cut the pastry into 16 equal-sized pieces. Roll each piece onto itself, starting at a long edge in order to form a mini-croissant.
4. Brush with the egg yolk.
5. Bake for 20 minutes.
For more recipes:
Nutella: The 30 Best Recipes, by Ferraro U.S.A. Also available as an ebook.
I’m an author and journalist specializing in food and cooking. Caffeine Basics is my ninth book. I’ve written about the U.S. wine industry, international foods, shrinking your “cookprint,” and cooking with kids. Great Bar Food at Home was a James Beard Award finalist, and Cooking Green: Reducing Your Carbon Footprint in the Kitchen won a Green Book Award. Publishers include John Wiley & Sons, ClarksonPotter, Macmillan and others.
