-
Let pastry thaw at room temperature until it’s still cold but easy to work with.
-
Flatten it into a large circle.
-
Divide circle into equal sized triangles (I used my pizza cutter for this).
-
Put a dollop of Nutella at the base of each triangle.
-
Roll triangle into croissant shape, making sure to seal the edges well so chocolate doesn’t ooze out during baking.
-
Now pinch the tip of the triangle so that it sticks. That way the croissant won’t come apart as the pastry puffs up in the oven.
-
Arrange croissants on baking sheet and brush the tops with a little milk to give them a nice browned colour as they bake.
-
Bake in a 200 c degree pre-heated oven until they are nice and all puffed up.You’ll have to eat these up on the same day because they don’t keep very well. Sorry, I know that will be difficult.