Croissants with chocolate, almond and fruit filling

Preparation

1

Unroll Wewalka Croissant dough on enclosed baking paper and place on a baking tray. Cut the croissants along score marks and separate each triangle.

2

On each of the long ends, add your favorite filling and roll to the pointed end, making sure that the filling in sealed inside. 

3

Brush each croissant with egg wash and top the jam filled croissants with rock sugar and the almond paste croissants with sliced almonds. 

4

Bake for approx. 15 minutes or until golden brown. 

5

When slightly cooled, drizzle chocolate filled croissants with chocolate drizzle.

Ingredients

  • 300g Wewalka Croissant Dough 

  • ½ bar semi-sweet chocolate 

  • 2 tbsp fruit jam or preserves 

  • 2 tbsp almond paste

  • Sliced almonds and rock sugar

General Information

Yes

Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5

Time

15-20 min.

Portion

serves 2-3