Roll each triangle from the wide edge inward ... Chocolate mini croissant form a chocolate crescent with flaky, buttery layers and the faint whiff of cinnamon. A version of a typical Israeli ...

Then, roll from the chocolate end towards the point of the triangle. Seal it slightly with your fingertips and curl it around into a crescent. Place the 12 chocolate croissants on a lined baking ...

unsalted butter, softened 4 large day-old croissants ⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in.