You will need
- Puff pastry — 500 g;
- sugar (stuffing);
- crumbled walnuts (the stuffing).
Roll out the dough. Cut it into long triangles.
Where is the base of the triangle make a cut about 2 cm
Gently start rolling the dough into a tube with the base of the triangle, the shape of a Crescent. Cut out to do it just. Pre-put back the filling.
Continue to twist.
Tuck the tip so that the croissant is not unwound on a baking sheet when baking. Lubricate it with beaten egg or butter.
Bake for 20 minutes at a temperature of 180-200 C.
Stuffing can be cooked any.
Be sure to lubricate croissants, so they don't dry out.