Croissant rolls with cranberry and hazelnut paste

Preheat the oven to 200ºC.

Dust the work surface with a little flour. Remove the dough from the packaging and roll off.

Cut the dough into three on the vertically perforated lines. Let the slanted seams sit together.

Brush the dough with a layer of hazelnut paste. Spread a thin layer of cranberry compote over it.

Roll the dough and cut into 3 pieces each.

Place the dough rolls with the cutting edge upwards in the cake molds and bake in the muffin tin for 10-12 minutes in the middle of the oven.