Hazelnut Stuffed Croissants
Gently pull apart the puff pastry sheets and place on a board. Cover the sheets with a damp cloth until they are thawed.
For the filling, mix the whipping cream with ground hazelnuts, honey, cinnamon, lemon juice and lemon zest.
Place the puff pastry sheets on a lightly floured surface and roll out to twice the size. Cut each sheet into 4 triangles.
Put one portion of the filling into the middle of each pastry triangle and roll up from the tip. Bend the stuffed croissants slightly and place on a baking sheet lined with parchment paper. Brush the croissants with butter and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes.
Allow the croissants to cool and dust with powdered sugar before serving.