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