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Chocolate raspberry croissants
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Directions
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Preheat the oven to 200 ° C. Cut the dough pieces of 1 can of croissant dough and place them side by side.
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Brush 4 triangles of dough with hazelnut paste and leave 1 cm from the edge of the dough. Scoop 1/2 tablespoon of raspberry jam in the middle of the hazelnut paste.
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Beat 2 eggs loose. Brush the dough edges with the beaten egg and roll the dough over the filling. Press the edges well.
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Stick stars or a Christmas tree from the remaining croissant dough and stick this on the buns with egg.
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Fry them with 5 cm spacing on the greased baking sheet in 10-12 minutes until golden brown and done.
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Nutrition
315Calories
Sodium0% DV0g
Fat25% DV16g
Protein16% DV8g
Carbs11% DV33g
Fiber0% DV0g
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