Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Cut the peach in half and remove the pit. Slice each peach half into 6-7 slices. In a small bowl, mix the sugar and cinnamon together. Set aside.

Roll out the puff pastry. Cut the puff pastry sheet in half vertically and then horizontally so you have 4 equal square pieces. Rotate a square so it looks like a diamond. Place 3-4 peach slices across the center of the diamond from left to right. Sprinkle one-fourth of the cinnamon mixture evenly over the peach slices and the puff pastry. Grab the top and bottom corners and bring them to the center, pinching them together to seal them. Repeat the process with each of the remaining squares.

Place the croissants on the baking sheet. Brush the puff pastry with the egg wash. Bake for 25 minutes, or until the croissants are golden brown.

To serve: add sliced strawberries, drizzle melted chocolate hazelnut butter and dust with confectioners sugar