Breakfast

Cornetti with Nutella (chocolate-hazelnut spread croissants)

Flaky croissants filled with chocolate-hazelnut spread, a real favourite at Italian bars for breakfast. They're crisp on the outside and gooey on the inside.

35 min
4 servings
Medium
Moderate
🇻🇦 Vatican City

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Instructions

Preheat the oven to 200 °C and line a baking tray with parchment paper.
Unroll the puff pastry and cut it into 8 triangles, as if for a tart.
Place a small spoonful of chocolate-hazelnut spread at the base of each triangle, then roll them up from the base to form crescents.
Place the croissants on the tray, curving them slightly and leaving space between each one.
Mix the egg yolk with the milk and brush the tops of the croissants.
Bake for 12 to 15 minutes, until golden brown and puffed up.
Let them cool slightly, then dust with icing sugar. Sprinkle with crushed hazelnuts if you like.