Time: 35 min.
Complexity: easily
Quantity: 12 croissants

First of all, let me say that if I can do it, you can too. I don't want to sugarcoat the reality, so I'll say that not only do I lack the patience, but I'm even less skilled. Although it doesn't matter, even kids can make these croissants. And they definitely love them, and they love eating the ones they made themselves even more.

Ingredients:

• 1 pack (370 g) rolled ready-made puff pastry
• 1 bar of milk or dark chocolate (100 g) to taste
• 1 beaten egg

Assorted nuts in syrup:

• 50 g of walnuts
• 50 g almonds
• 50 grams of pistachios
• 150 g of sugar
• 50 ml of honey
• 1/2 tsp ground cinnamon
• 1 strip of lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, eggs, milk chocolate, dark chocolate, walnuts, almond, pistachios, cinnamon, lemon zest, honey

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Preparation:

Step 1
• Preheat oven to 220°C. Unroll the dough sheet and cut it into 6 squares.
  
  Cut each square diagonally to create two triangles (they will be quite small). Place the triangles with the wide end facing you and the corner facing away from you.
Step 2
• Break off small pieces of chocolate (about 1 cm) and place them about 2 cm from the wide edge closest to you.
  
  Then carefully roll the dough, starting from the chocolate-covered edge, toward the tip of the triangle. You'll now have something resembling a straight croissant. Pinch it lightly with your fingers and shape it into a crescent.
Step 3
• Place the chocolate croissants on a lined baking sheet and brush with beaten egg. Bake for 15 minutes, until golden and fluffy, like delicious little croissants. Sprinkle with chopped nuts and drizzle with syrup.
  
  Assorted nuts in syrup: In a small saucepan, bring 150 ml of water to a boil with the sugar, honey, cinnamon, and zest. Reduce heat and simmer for 15 minutes, stirring occasionally, until the syrup has reduced by a third. Cool completely. Grind the nuts in a food processor to the desired crumble consistency.

Votes: 7