Chocolate and peanut butter croissants



Ingredients 7
Servings
Time
  • 2 x 420
    g
    puff pastry, thawed
  • flour for dusting
  • 60
    ml
    honey or syrup
  • 250
    ml
    chocolate chips
  • 80
    ml
    peanut butter
  • 60
    ml
    toasted peanuts, crushed
  • 1
    egg, beaten, and water
 

Method

 

1 Preheat the oven to 160 °C.

2 Place a puff pastry sheet on a lightly floured surface and spread on butter. Place the other pastry sheet on top. Dust lightly with flour and roll to 3 mm thick to stick together.

3 Cut the pastry sheet into a large rectangle and trim the edges. Cut the rectangle into equal triangles by cutting diagonally every 10-12 cm.

4 Spread honey on half of the triangles and sprinkle on chocolate chips. On the other half spread a thin layer of peanut butter and sprinkle on some nuts. Start at one corner of a triangle and gently roll into a sausage shape. Repeat with the other triangles.

5 Place the rolls on a baking sheet and curve each one slightly into a half-moon shape. Brush on egg-water wash and bake in the oven for 30-35 minutes until risen and golden.

 

 

 

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