Croissants with almond and chocolate fillings

Ingredients:

• 1 package (500g) or 2 sheets frozen puff pastry, thawed
• Flour for working, as needed
• 4 mini chocolate bars (15g each), each broken into 4 squares (recommended: Hershey's)
• 1 large egg, beaten
• Sugar, for sprinkling
• Take half a 200g package of almond paste, divide into 0.5-1 tsp pieces, and roll them into balls.
• Thinly sliced ​​almonds, for serving
• Special equipment: ruler, pizza cutter, or kitchen scissors

Preparation:

1. Preheat oven to 200°C. Line 2 baking sheets with parchment paper.
2. Place 1 sheet of thawed puff pastry vertically on a work surface. If the puff pastry is very sticky, lightly flour the work surface. Using a pizza cutter or kitchen scissors, cut the sheet of puff pastry in half widthwise. Using a ruler, make indentations every 5 cm along the bottom of each half of the puff pastry. Cut each half into 8 triangles, each with a 5 cm base. These will be very long, equilateral triangles. Remove the two end pieces. You will use this row of triangles for the chocolate croissants. Repeat with the second sheet of puff pastry, which you will need for the almond croissants.

3. Croissants with chocolate filling:

   
   Place 1 piece of chocolate just above the 5-centimeter base of one triangle of dough. Cover the filling and roll into a tight log. Repeat with the remaining puff pastry and chocolate. Place the croissants on a baking sheet, seam side down. Cover with plastic wrap and refrigerate the baking sheet until the dough hardens. The assembled croissants can be refrigerated until the next day.
4. Just before baking, remove the croissants from the refrigerator, brush with beaten egg and sprinkle lightly with sugar.

5. Croissants with almond filling:

   
   Spread 0.5 to 1 teaspoon of almond paste in a small log shape, just above the 5-centimeter base of one triangle of dough. Cover the filling with the dough and roll it up tightly. Repeat with the remaining puff pastry and almond paste. Place the croissants on a baking sheet, seam side down. Cover with plastic wrap and refrigerate the baking sheet until the dough sets. The assembled croissants can be refrigerated until the next day.
6. Just before baking, remove the croissants from the refrigerator, brush with beaten egg and sprinkle lightly with sugar and sliced ​​almonds.
7. Bake until golden brown, about 15 minutes. Serve the croissants warm or at room temperature.
   
   

   Note:

   
   These croissants are so easy to make, you'll definitely want to fill them with any other fillings. If you like, you can combine chocolate and almond paste (just reduce the amount slightly) in one croissant. It will be even more delicious. But that's not the limit. You can also fill these delicious croissants with savory fillings. Try ham and cheese, for example!