Roll out the puff pastry. Cut into triangles. Portion the nougat and place on the dough. Shape into croissants (croissants). Place on a baking sheet lined with baking paper and brush with milk and then sprinkle with the chopped nuts. Bake in the preheated oven at approx. 200 ° C until golden brown.
Can also be made with Danish pastry. Another variation would be to fill the croissants with Mozart balls.
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