First of all, let me say that if I was able to do this, then you can. I wouldn’t like to embellish reality, so I’ll say that I have not only no patience, but even less agility. Although it’s just not important, these croissants can cook even children. And they definitely love to eat them, and the fact that they cooked by themselves, they like to eat even more. Share with friends: 
Time: 35 minutes Difficulty: Easy Quantity: 12 croissants. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack (370 gr.) Rolled puff finished roll test
- 1 bar of milk or dark chocolate (100 g.) To taste
- 1 beaten egg
Assorted nuts in syrup:
- 50 gr walnuts
- 50 gr almonds
- 50 gr pistachios
- 150 gr. Sahara
- 50 ml honey
- 1/2 tsp ground cinnamon
- 1 strip of lemon peel
Recipes with similar ingredients: puff pastry, eggs, chocolate milk, dark chocolate, walnuts, almonds, pistachios, cinnamon, lemon zest, honey
Recipe preparation:
- Preheat the oven to 220 ° C. Expand the dough sheet and cut its 6 squares. Cut each square diagonally to it turned out 2 triangles (they will be quite small). Lay the triangles wide towards you and a corner away from you.
- Chop chocolate into small pieces (about 1 cm.) And lay about 2 cm from the wide edge closest to you. gently roll the dough, starting from the edge with chocolate, to the top the triangle. You got something resembling a straight croissant. Pinch it lightly with your fingers and form a crescent moon.
- Put the chocolate croissants on a stacked baking sheet and grease with a beaten egg. Bake for 15 minutes until they become golden and airy, looking like little delicious croissants. Sprinkle with chopped walnuts and water syrup. Assorted nuts in syrup: in a small saucepan boil 150 ml. water with sugar, honey, cinnamon, and zest. Reduce heat and simmer for 15 minutes., Periodically. stirring until the syrup admits a third. Cool completely. Grind the nuts in a food processor to the desired crumbs.
