Mini Nutella Croissants
Ingredients (for about 12 mini croissants):
1 sheet of puff pastry (preferably round)
Nutella (or other chocolate spread)
1 egg yolk (for glazing)
Icing sugar (for dusting)
Preparation:
Preheat the oven to 180°C (gas mark 6).
Cut the puff pastry into 12 equal triangles (as you would for a classic croissant).
Place a small spoonful of Nutella at the wide base of each triangle, but don't overdo it to prevent it from running during baking.
Roll each triangle from the base to the tip, forming a croissant. Curve the ends slightly for a traditional shape.
Place the mini croissants on a baking sheet lined with baking paper, leaving a little space between them.
Brush them with beaten egg yolk for a nice golden brown.
Bake for 12 to 15 minutes, until golden brown.
Let cool for a few minutes, then sprinkle with icing sugar before serving.
Tip:
For even more indulgent croissants, add a few crushed hazelnuts to the Nutella before rolling.
Store in an airtight container to keep them crispy.