Peanut Butter Nutella Croissant

In this recipe a store-bought puff pastry sheet was used instead of making your own croissant dough at home. That’s why it’s ‘easy’’

• 1 egg
• 1 Tbs milk
• 1 puff pastry sheet (thawed)
• 12 teaspoons of Nutella 

* 6 teaspoons of Creamy peanut butter 

Mix the peanut butter and nutella together just like you would peanut butter and jelly 

Line two baking sheets with parchment paper and lightly flour your work surface. Lay the pastry sheet then lightly dust top with flour.

Roll out dough to a thickness of 5 mm to obtain a circle. Using a cutting wheel or knife, cut 12 triangles and put on the base of each triangle a teaspoon of Nutella mixture. Then Start to roll the dough base until the end, as shown.

Beat the egg and milk in a small bowl and brush the surface of your croissant with the egg-milk mixture. Cook them in the oven at 350° degrees F for 15-20 minutes.

I have done this recipe with just the Nutella omitting the peanut butter-- both ways are delish.
Enjoy!