CHOCOLATE HAZELNUT CROISSANTS

INGREDIENTS:

2  sheets ready-rolled puff pastry
1/3  cup (110g) chocolate-hazelnut spread
30g  dark eating chocolate, grated finely
25g  butter, melted
1  tablespoon icing sugar

METHOD:

• Preheat oven to hot (220C/200C fan forced). Lightly grease two oven trays.
• Cut pastry sheets diagonally to make four triangles. Spread triangles with chocolate- hazelnut spread, leaving a 1cm border; sprinkle each evenly with chocolate.
• Roll triangles; starting at one wide end; tuck tips under and curve ends in slightly to form crescent shape. Place 3cm apart on trays; brush croissants with melted butter.
• Bake, uncovered,about 12 minutes or until croissants are browned lightly. Serve croissants, warm or at room temperature, lightly dusted with sifted icing sugar.

Preparation  time   15  minutes

Cooking  time  15  minutes

Makes  8