Chocolate and hazelnut croissants
- 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
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.
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.