Mini chocolate hazelnut croissants

  • 20 mins preparation
  • 20 mins cooking
  • Makes 16 Item
  • Print


Mini chocolate hazelnut croissants
  • 1/3 cup chocolate hazelnut spread
  • 1/4 cup finely chopped dry-roasted hazelnuts
  • 2 tablespoon finely chopped dark cooking chocolate
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten


Mini chocolate hazelnut croissants
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Combine chocolate hazelnut spread, hazelnut and chocolate in a small bowl.
  • 2
    Cut each pastry sheet in half (4 rectangles). Cut each rectangle in half crosswise (8 squares). Cut each square in half diagonally to make a triangle on a flat surface; brush with a little egg. Spread with 1 teaspoon of chocolate mixture, leaving a 1cm border.
  • 3
    Roll up pastry, starting from long edge, shape to make a crescent. Place croissants on prepared trays. Brush with remaining egg. Bake for 20 minutes or until golden and puffed. Cool for 5 minutes; serve.


Sprinkle tops of croissants with finely chopped hazelnuts before baking; drizzle croissants with melted chocolate. Double up: You can double recipe quantities; bake in batches. Save time: Separate pastry sheets for quick thawing. Quick snack: Freeze uncooked pastries; bake as required.