1 box (2 sheets) frozen puff pastry, thawed until softened but still cold
¾ cup Nutella or other hazelnut spread
1 large banana, sliced thinly to yield 36 slices
1 egg + 1 T. water, lightly beaten
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 T. Nutella or other hazelnut spread at the widest part of each triangle. Top with 3 banana slices. Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles. Brush the tops of the croissants with the egg and water mixture. Place in oven and bake until the croissants are fragrant and golden brown, 25 to 30 minutes. Remove from oven and cool slightly. Serve warm or at room temperature.

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