Unroll a round sheet of puff pastry.
Spread a generous amount of hazelnut cream over the surface, leaving the edges free.
Cut the pastry into eight wedges and roll each wedge from the short side to form croissants.
Place the croissants on a baking tray lined with parchment paper and brush them with a beaten egg.
Bake at 200°C for 20 minutes.
Dust them with powdered sugar and serve slightly warm.
Parchment paper
Brush
Spatula
Baking tray
In the refrigerator for up to 3 days
Italia
| Energy (kcal) | 310.5 |
| Carbohydrates (g) | 21.4 |
| of which Sugars (g) | 0.95 |
| Fat (g) | 20.95 |
| of which Saturates (g) | 10.63 |
| Protein (g) | 9.55 |
| Fiber (g) | 1.75 |
| Sale (g) | 0.29 |
