You will need:

• 1 sheet puff pastry
• Jar of Nutella
• Three sliced strawberries
• One beaten egg
• One tablespoon water
• Tray with parchment paper

1. If puff pastry is frozen, let it thaw for an hour or two before using. When thawed, take one sheet out on a floured surface.
2.  Preheat the oven to 180C.
3. Using a rolling pin, roll out the pastry sheet so that it’s about 0.4cm thick and in a rectangular shape.
4. With a knife, divide up the pastry sheet into a square starting with making lines across horizontally and two lines down.
5. Then cut down each small rectangle from the top left point, to the bottom right point to give two triangles.
6. Place one teaspoon of nutella along the middle of each pastry triangle and add a line of strawberry pieces on top of the nutella. You can make half with just nutella and the rest with both.
7. Carefully roll the pastry from the widest part to the smallest corner. They don’t need to be tight. Place them on a tray with baking paper with the point end tucked underneath so they don’t open out.
8. When all of your mini croissants are laid out, whisk an egg in a bowl with one tablespoon of water and use a cooking brush to cover each croissant with the egg mix.
9. Place in the oven for 25 minutes and watch as the croissants turn golden brown with the most delicious smell!
10.  Serve the croissants with coffee as a morning snack or a warm afternoon treat!