Name: Chocolate and peanut butter croissants
Yield: serving
Cuisine: Ingredients
Ingredients: 2 x 420 g puff pastry; flour for dusting; 60 ml honey or syrup; 250 ml chocolate chips; 80 ml peanut butter; 60 ml peanuts toasted and crushed; 1 egg beaten with water added

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Ingredients (7)

2 x 420 g	puff pastry
	flour — for dusting
60 ml	honey — or syrup
250 ml	chocolate — chips
80 ml	peanut butter
60 ml	peanuts — toasted and crushed
1	egg — beaten with water added

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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.