Chocolate and ricotta croissants

Step 1

Preheat oven to 220°C. Brush 2 baking trays with melted butter to lightly grease.

Step 2

Cut the pastry sheets into quarters. Spread each pastry square with chocolate-hazelnut spread. Place a little of the ricotta in 1 corner of a pastry square. Roll up diagonally to form a log. Shape into a crescent. Place on 1 of the prepared trays. Repeat with remaining pastry, chocolate-hazelnut spread and ricotta to make 16 croissants.

Step 3

Brush tops of croissants with melted butter. Bake in preheated oven for 12-15 minutes or until puffed and golden. Remove from oven. Set aside on the trays to cool slightly.

Step 4

Meanwhile, heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until lightly toasted. Remove from heat.

Step 5

Sprinkle croissants with almonds and dust with icing sugar to serve.