Unroll Wewalka Croissant dough on enclosed baking paper and place on a baking tray. Cut the croissants along score marks and separate each triangle.
On each of the long ends, add your favorite filling and roll to the pointed end, making sure that the filling in sealed inside.
Brush each croissant with egg wash and top the jam filled croissants with rock sugar and the almond paste croissants with sliced almonds.
Bake for approx. 15 minutes or until golden brown.
When slightly cooled, drizzle chocolate filled croissants with chocolate drizzle.
300g Wewalka Croissant Dough
½ bar semi-sweet chocolate
2 tbsp fruit jam or preserves
2 tbsp almond paste
Sliced almonds and rock sugar