Mini Puff Croissant with Nutella®
INGREDIENTS for 6 portions (1 croissant per person)
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6 ready puff sheet squares (about 42g each)
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10g flour (for dusting)
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1 organic egg (50ml)
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7.5ml milk (1/2 tablespoon)
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90g Nutella®
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Pre-heat oven to 175°C and cover an oven tray with parchment paper.
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Dust a clean working surface and rolling pin with flour.
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Roll out every defrosted puff pastry square into a thin rectangle. Use a knife to diagonally slice each rectangle into two long triangles.
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Roll every triangle from its widest side to its thinnest, pointed side. Slightly round it into a croissant shape. Arrange on parchment paper.
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Mix egg with milk and lightly brush each mini croissant. Bake for about 25 minutes or until puffed and golden.
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Drizzle with Nutella® and serve.
