Chocolate Hazelnut Croissants
This has got to be the easiest snack you can ever make. Any nutella lover out there will LOVE these, both young and old. This is one of those treats you can whip up easily as long as you are like me and you have these ingredients readily available in your house, and I always have puff pastry, nutella and chocolate in my house.
They are great warm or cold. The pastry becomes flaky and crisp, and with every bite you get the taste of chocolate.
I'm giving you three methods here as sometimes I feel like making large ones, sometimes I need a few extra ones so I make medium sized ones and then for parties I tend to make the smaller ones.
Try not to over fill them as the nutella will burn and can taste bitter.
The most important thing is they don't need to be perfect, when you roll them they may not look perfect, but puff pastry has a tendency to correct itself in baking.
I generally use square puff pastry sheets, but if you buy the larger rectangular sheets, you'll just adjust your cutting of the puff pastry accordingly.
So with this recipe and a few simple ingredients, you have a delicious snack in no time.
They are great warm or cold. The pastry becomes flaky and crisp, and with every bite you get the taste of chocolate.
I'm giving you three methods here as sometimes I feel like making large ones, sometimes I need a few extra ones so I make medium sized ones and then for parties I tend to make the smaller ones.
Try not to over fill them as the nutella will burn and can taste bitter.
The most important thing is they don't need to be perfect, when you roll them they may not look perfect, but puff pastry has a tendency to correct itself in baking.
I generally use square puff pastry sheets, but if you buy the larger rectangular sheets, you'll just adjust your cutting of the puff pastry accordingly.
So with this recipe and a few simple ingredients, you have a delicious snack in no time.
Recipe
Recipe adapted from an Australian Women's Weekly Cookbook
Makes 8
2 sheets puff pastry
1/3 cup (110g) nutella (in all honestly I don't measure this)
30g dark chocolate, grated finely (I blitz it in a small food processor, easier)
30g hazelnuts, chopped (optional)
25g unsalted butter, melted
Icing sugar, for dusting
Makes 8
2 sheets puff pastry
1/3 cup (110g) nutella (in all honestly I don't measure this)
30g dark chocolate, grated finely (I blitz it in a small food processor, easier)
30g hazelnuts, chopped (optional)
25g unsalted butter, melted
Icing sugar, for dusting
Preheat the oven to 200C. Line a baking tray with baking paper.
Method 1: Large Croissants
Cut each piece of puff pastry sheet across the diagonal, to form 4 triangles.
Spread each triangle with some nutella, leave a 1cm border around the sides. Sprinkle each triangle evenly with the chocolate. Sprinkle with hazelnuts also, if using, my kids prefer it without nuts.
Method 1: Large Croissants
Cut each piece of puff pastry sheet across the diagonal, to form 4 triangles.
Spread each triangle with some nutella, leave a 1cm border around the sides. Sprinkle each triangle evenly with the chocolate. Sprinkle with hazelnuts also, if using, my kids prefer it without nuts.
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When the puff pastry is soft enough, start rolling up the triangles from the widest edge, roll all the way to the pointy tip. Curl the ends in to form croissant shapes. Place on your baking tray, leaving some space between each croissant as they spread during baking.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Serve croissants lightly dusted with sifted icing sugar.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Serve croissants lightly dusted with sifted icing sugar.
Method 2: Small croissants
Cut each piece of puff pastry in half to form two rectangles, then cut each half into 6 triangles. Place a dollop of nutella. When the puff pastry is soft enough, start rolling up the triangles from the widest edge, roll once over the nutella, then gently press the pastry around the nutella, then continue rolling all the way to the pointy tip. Curl the ends in to form croissant shapes, if you like.
Cut each piece of puff pastry in half to form two rectangles, then cut each half into 6 triangles. Place a dollop of nutella. When the puff pastry is soft enough, start rolling up the triangles from the widest edge, roll once over the nutella, then gently press the pastry around the nutella, then continue rolling all the way to the pointy tip. Curl the ends in to form croissant shapes, if you like.
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Place on your baking tray, leaving some space between each croissant as they spread during baking.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Serve croissants lightly dusted with sifted icing sugar.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Serve croissants lightly dusted with sifted icing sugar.
Method 3: Medium Croissants
Cut each piece of puff pastry into 6 triangles. Place a dollop of nutella. When the puff pastry is soft enough, start rolling up the triangles from the widest edge, roll once over the nutella, then gently press the pastry around the nutella, then continue rolling all the way to the pointy tip. Curl the ends in to form croissant shapes, if you like.
Cut each piece of puff pastry into 6 triangles. Place a dollop of nutella. When the puff pastry is soft enough, start rolling up the triangles from the widest edge, roll once over the nutella, then gently press the pastry around the nutella, then continue rolling all the way to the pointy tip. Curl the ends in to form croissant shapes, if you like.
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Place on your baking tray, leaving some space between each croissant as they spread during baking.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Brush the pastry with the melted butter. Place in the oven and bake for 18-20 minutes or until the croissants are browned and cooked through.
Serve croissants lightly dusted with sifted icing sugar.
Enjoy!
