Mini Chocolate Hazelnut Croissants with Puff Pastry
 
Prep time
Cook time
Total time
 
A delicious sweet treat and an easy weekend baking project that can be ready to enjoy in 30 minutes!
Author:
Recipe type: Breakfast, Baked Treat
Serves: 16
Ingredients
  • A package of all-butter puff pastry (such as Organic Fillo Factory Classic Butter Puff Pastry)
  • ½ cup chocolate hazelnut spread (e.g., Nutella or, Bonne Maman)
  • 1 large egg
  • 2 TBSP. Swedish pearl sugar
Instructions
  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and set it aside.
  2. Remove the thawed package of puff pastry from the refrigerator. Allow the puff pastry to sit at room temperature for 5 minutes so it is pliable and easy to work with.
  3. Prepare the egg wash by mixing the egg together with a little water.
  4. Working with one piece of puff pastry at a time, unfold it and place it on a lightly floured cutting board. Sprinkle the pastry lightly with some flour and with a rolling pin, (starting from the center) gently roll it out to a 12” long rectangle, making sure not to press the rolling pin too much on the dough.
  5. With a pizza cutter, or sharp knife, cut the pastry in half vertically and then each half into four triangles (as shown in the process photos).
  6. Spoon about half a tablespoon of the chocolate hazelnut spread on the base end of each triangle. With an offset spatula, or the back of a spoon, spread the chocolate hazelnut along two thirds the length of the triangles, trying to avoid the edges. Roll the triangles from the larger end towards the point, making certain to enclose the filling completely. Seal the end of the triangles by brushing some egg wash on it.
  7. Place on the prepared baking sheet with the point end of the triangles at the bottom. Continue with the second piece of puff pastry.
  8. Once all the mini croissants are on the baking sheet, lightly brush them with the egg wash. Sprinkle with some pearl sugar or turbinado sugar and place the pan in the refrigerator for 15 minutes to chill the puff pastry again.
  9. Bake the pastries on the middle rack of the oven for about 15” minutes, or, until they turn golden brown.
  10. Remove from the oven and serve warm with some extra chocolate spread on the side.
Notes
You can also use confectionery sugar in place of the pearl sugar. If you do, dust the pastries with the confectionary sugar after they are finished baking, but still warm.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mini-puff-pastry-chocolate-hazelnut-croissants/