Chocolate raspberry croissants

Name: chocolate raspberry croissants
Total time: 15 min
Yield: 4
Ingredients: 1 look croissant dough; 2 tablespoon Hazelnut paste; 4 teaspoon Raspberry Jam; 2 egg

Ingredients

1 look croissant dough
2 tablespoon Hazelnut paste

4 teaspoon Raspberry Jam
2 egg

Directions

Preheat the oven to 200 ° C. Cut the dough pieces of 1 can of croissant dough and place them side by side.
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.
Beat 2 eggs loose. Brush the dough edges with the beaten egg and roll the dough over the filling. Press the edges well.
Stick stars or a Christmas tree from the remaining croissant dough and stick this on the buns with egg.
Fry them with 5 cm spacing on the greased baking sheet in 10-12 minutes until golden brown and done.