- 1 egg
- 1 tablespoon water
- 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 16 teaspoons Nutella (or if you prefer 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks)
Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat. Beat the egg and water in a small bowl with a fork or whisk then set aside. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles). Place about 1 teaspoons of Nutella, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash. Put in the oven for about 20 minutes, until you see that are toasted and golden.