Raspberry Pain Au Chocolat (Raspberry Chocolate Croissants)

Recipe by Juenessa
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READY IN: 38mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • Unfold the puff pastry sheets on a lightly floured surface.
  • Cut each one into thirds along the fold lines.
  • Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
  • Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread.
  • Brush the edges with egg, and fold over the other side to enclose the filling.
  • Press the edges firmly to seal.
  • Repeat with the remaining rectangles.
  • Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown.
  • Cool on racks.
  • Dust with confectioners' sugar when cooled if desired.
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