Chocolate and banana croissants

published on 26 January, 2018 at 09:02
Ingredients:
1 sheet puff pastry;
½ cup hazelnut spread;
1 banana;
egg wash;
chopped hazelnuts for decorations.

Instructions
Roll out a sheet of puff pastry and cut it into 6 triangles.
Add about 1 tbsp of hazelnut spread on the wide end of the triangle and top it with a banana slice. Roll croissants from wide end to the tip, pinching each end with fingertips.
Brush each croissant with egg wash, sprinkle chopped hazelnuts on top. Bake at 200C/400F for 15-20 minutes.
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