Ingredients (makes 12 croissants)

• 3 sheets Puff pastry, frozen
• 1 cup Nutella
• 1 Egg, beaten
• 1/2 cup Icing sugar for dusting

Method

1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. Allow pastry to thaw slightly. Place pastry on a cutting board and cut each square in half and then cut each rectangle diagonally so you have 4 right-angled triangles. Repeat the same way with the other two sheets so you have 12 triangles in total.
3. Place a teaspoon of Nutella in the middle of the widest end (not the diagonal) of each triangle and brush the remaining tail with beaten egg.
4. Starting at the wider end,(not the diagonal) roll each triangle up to the very tip. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Bend a curve in each pastry.
5. Place on baking tray and brush with beaten egg.
6. Bake for 12-15 minutes or until golden.
7. Allow to cool slightly & dust with icing sugar

Notes

You could use substitute choc bits or jam in place of Nutella.