Chocolate, Hazelnut & Banana Croissants

Preheat the oven to 180c/160 fan assisted ovens/gas mark 4. Line a baking sheet with baking paper.

Open the croissant can and unroll the dough. Separate the dough into 6 triangles according to packet instructions.

Spoon 2 tsp chocolate and hazelnut spread onto each triangle and use a knife to gently spread in a thin layer, leaving an approx. 1cm border clear.

Place 3 banana slices on each triangle and sprinkle with the chopped hazelnuts.

Roll up the triangles from the shortest edge, over the filling, to make croissants.

Place on the baking sheet and brush with beaten egg. Bake for 12-15 minutes until golden and risen.

Let cool then decorate with your favourite toppings. Be as creative as you want! We used milk chocolate buttons and whole hazelnuts to create eyes and a filled a piping bag with melted milk chocolate to pipe on smiley faces.