Mini Puff Croissant with Nutella®
Pre-heat oven to 175°C and cover an oven tray with parchment paper.
Dust a clean working surface and rolling pin with flour.
Roll out every defrosted puff pastry square into a thin rectangle. Use a knife to diagonally slice each rectangle into two long triangles.
Roll every triangle from its widest side to its thinnest, pointed side. Slightly round it into a croissant shape. Arrange on parchment paper.
Mix egg with milk and lightly brush each mini croissant. Bake for about 25 minutes or until puffed and golden.
Drizzle with Nutella® and serve.