Mini Chocolate and Hazelnut Croissants
Your guests will go wild for these tiny croissant treats made with pie crus and hazlenut spread. The process is so easy, and the result is chocolatey goodness.
Sam Henderson
Ingredients
- 1 pie crust dough
- flour for rolling
- 1/4 cup hazelnut spread
- 1 egg
- 1 tbs. water
- 1 1/2 tbs. turbinado sugar
Instructions
Roll the pie crust dough to 1/8" thick on a lightly floured surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Spread the hazelnut spread evenly over the entire surface of the pie crust. Using a pizza wheel, cut the dough into 8 equal wedges.
Starting from the outside edge, roll each wedge up with the point ending at the center of the croissant. Curve the croissants slightly on the ends and place on a parchment lined baking sheet. Cover with cling film and refrigerate for at least 1 hour before proceeding.
Preheat oven to 400 degrees Fahrenheit. Whisk together egg and water until smooth and pale. Using a pastry brush, lightly coat the tops and sides of the croissants. Sprinkle turbinado sugar over each of the croissants. Bake the croissants for 15-18 minutes or until golden brown. Cool slightly before serving.
