Chocolate and peanut butter croissants

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The cheat’s fuss-free version of the French bread roll.

By Hope Malau December 20 2017
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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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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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