Chocolate and hazelnut croissants

Chocolate and hazelnut croissants
3.0/5 rating (1 votes)

  • Complexity: medium


  • 2 puff pastry sheets
  • 400g confectioner's chocolate
  • 2 tbsp chocolate spread
  • 80g hazelnuts or almonds
  • butter, for brushing onto the croissants
  • chocolate syrup, to decorate


    1. Mix the praline with the nuts. Cut the puff pastry into strips and each strip into triangles, and roll each piece with a rolling pin to make it thinner. 

    2. On the longest side of each triagle, place some chopped chocolate pieces and some of the praline mixture, and roll up into a croissant shape. Place in a lightly buttered baking dish, brush with butter and bake until golden brown. Decorate with chocolate syrup and serve.