Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Carefully unroll the crescent roll dough onto a lightly floured surface. Separate the dough along the perforations into eight individual triangles.

Take a small spoonful of Nutella (about a teaspoon) and spread it evenly over each triangle of dough.

Arrange a few peach slices on top of the Nutella layer on each triangle.

Starting at the wide end of each triangle, gently roll it up towards the pointed end, enclosing the filling.

Gently curve the ends of each rolled-up croissant to form a crescent shape.

Arrange croissants on the prepared baking sheet, leaving a little space between each one. Brush it gently to the croissants with milk or cream.

Optional: sprinkle with sliced almond.

Bake for 12-15 minutes, or until the croissants are golden brown and puffed up.

Remove from the oven and let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.