Stefano Fugazzi reports.
1 sheet of filo pastry
1 egg white
Filling – dark chocolate (at least 70% cocoa) or marmalade
Preheat the oven to 200°C.
Roll out the filo pastry on a sheet of kitchen paper. Cut the pastry into 6 triangles.
Add the filling across the widest part of each triangle. Curl the dough pastry into a traditional crescent shape.
Place the croissants on a sheet of kitchen paper and then on a baking tray.
Lightly brush each croissant with the egg white.
Bake for 10-15 minutes until golden brown.