Ice Cream Filled Croissants

Ingredients

• 500 g vanilla ice cream
• 500 g whole wheat puff pastry (refrigerated)
• 4 tbsp almond sticks

Instructions

1. 1.

   Divide the ice cream into 8 portions and refreeze.

2. 2.

   Roll out the puff pastry and cut into 8 triangles. Place one portion of ice cream on each triangle’s base, roll into croissants, sprinkle with almonds, press lightly, and freeze again for 5–10 minutes.

3. 3.

   Bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 5 minutes. Serve immediately.