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Ingredients

2 sheets frozen ready-rolled butter puff pastry
2 tablespoons raspberry jam
50g white chocolate, finely chopped
20g butter, melted

Method

Step 1 Preheat oven 200C°/180°C fan-forced. Cut each pastry sheet into 4 squares. Cut each square in half diagonally. Spoon 1/2 teaspoon jam in the centre of 1 long side of 1 triangle. Top with 1 teaspoon chocolate. Roll up triangle from long side. Fold in ends to create a crescent. Place on tray lined with baking paper. Repeat with remaining pastry, jam and chocolate. Brush with butter.
Step 2 Bake for 10 to 12 minutes or until golden and puffed. Dust with icing sugar mixture. Serve with double cream or ice-cream.

Mini choc raspberry croissants

How to make Mini choc raspberry croissants

Ingredients

Method