Nutella croissants are easy, flaky and buttery croissants made with puff pastry filled with rich and gooey Nutella. These Nutella puff pastry croissants are easy to make and perfect for breakfast, brunch or dessert.
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Why Should You Make This Recipe
I adore making desserts and breakfast treats with puff pastry. After making my Strawberry Danish, Cherry Danish, Apple Danish, Blueberry Turnovers, Peach Turnovers, and Cherry Turnovers I just knew I needed to make more recipes using a yummy filling and puff pastry. I am so excited to add this Nutella croissant recipe to the blog. I know you’ll love it because:
- You need a quick, but impressive breakfast or dessert. Whether you are looking for a sweet and delicious dessert or a need an easy and fancy breakfast idea, these Nutella puff pastry croissants are the perfect baked treat.
- Easy to make with layers of flavor. These croissants with puff pastry and Nutella use just 3 simple ingredients to make. All you have to do is assemble, bake and enjoy.
Ingredients
These easy and delicious puff pastry croissants with nutella requires only a 3 ingredients to make. Here’s what you need.
Gather puff pastry dough, Nutella, and an egg.
Substitutions
These buttery Nutella puff pastry croissants are meant to be quick, easy and delicious. Here are my recommended substitutions for this croissants with nutella recipe if you need them.
- Puff Pastry Sheets: Feel free to use homemade puff pastry if you like. I love using store bought puff pastry sheets. Make this nutella croissant recipe gluten free by using gluten free puff pastry.
- Nutella: Nutella is a name brand of chocolate hazelnut spread. Use any brand you like or have access to.
- Egg: An egg wash brushed on the apple puff pastries creates a lovely golden brown color after baking. Feel free to omit if needed or use milk instead.
- Powdered Sugar: This is an optional topping for the croissants. Feel free to enjoy the nutella croissants plain or drizzled with more nutella.
Variations
- Nutella and Fruit or Nut Croissants: Prepare the puff pastry according to the recipe directions. Spread the nutella across the puff pastry. Top the nutella with thinly sliced bananas or finely chopped strawberries. Roll the croissants and bake according to the recipe directions.
- Nutella and Peanut Butter Croissants: Prepare the puff pastry according to the recipe directions. Spread the nutella across the puff pastry. Top the nutella with peanut butter. Roll the croissants and bake according to the recipe directions.
- Nutella Cinnamon Sugar Croissants: Prepare the puff pastry according to the recipe directions. Spread the nutella across the puff pastry. Top the Nutella with cinnamon sugar. Roll the croissants, brush the tops of the croissant with an egg wash and sprinkle with more cinnamon sugar. Bake according to the recipe directions.
- Nutella Crescent Rolls: Swap puff pastry dough with crescent roll dough. Unroll the crescent rolls, separate the crescent roll dough along the perforated edges, spread the nutella in the center and roll into the crescent roll shape. Bake the nutella crescent rolls at 350 F (177 C) for about 15 - 20 minutes or until the crescent rolls are golden brown.
How To Make
Learn how to make Nutella croissants in a few easy steps.
- Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Cut the puff pastry into 3 smaller rectangles along the fold lines. Cut a diagonal line from the top left corner to the lower right corner to form 2 triangles from each rectangle.
- Drop 2 - 3 teaspoons ( up to 1 tablespoon, 15 ml) of nutella onto the center of widest side of each triangle. Gently spread the nutella down the center of the triangle from the widest side of the triangle down to the point. Starting at the wide side of the triangle, gently roll the dough to the point to form a croissant shape. Don’t worry if some Nutella comes out. Lightly brush the tops of the croissants with the a lightly beaten egg. If the puff pastry croissant has gotten a bit warm or sticky, transfer the baking sheet with the prepped into the fridge to chill for 15 - 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.
3. Bake the Nutella puff pastry croissants for 18 - 22 minutes or until the pastries are a light golden brown color. Cool the Nutella croissants on the hot baking sheet for 5 minutes, dust with powdered sugar and enjoy.
How To Store, Freeze and Serve
- Store: Transfer any Nutella filled croissants in an airtight container at room temperature for up to 3 - 4 days or up to 1 week in the fridge. The croissants are best when enjoyed the same day they are made.
- Freeze and Thaw: These Nutella puff pastry croissants are best when enjoyed right after they are made. If you prefer to freeze them once they are baked, fully cool the baked croissants to room temperature. Place the croissants on a large parchment lined plate or small baking sheet. Flash freeze the croissants in the freezer for about 20 minutes. Then transfer the frozen nutella stuffed croissants to a freezer safe and air tight container. Store in the freezer for up to 2 months. Thaw at room temperature for a couple of hours.
- Serve: Nutella croissants are incredibly delicious when served warm from the oven, topped with a dusting of powdered sugar. They would also be lovely when served alongside macerated strawberries and strawberry whipped cream.
M’s Expert Tips
- Prepare the croissants on the baking sheet. This is the easiest way to ensure the pastries stay intact.
- Gently prepare the puff pastry. Pressing the puff pastry too much can cause the layers to press together, resulting in less rise.
- Chill the puff pastry. If the puff pastry has become warmer and sticky, transfer the prepared nutella pastry croissants to the fridge for 15 - 20 minutes before baking. The colder the puff pastry dough, the more flaky crust and the higher the rise.
- Don’t overfill the Nutella puff pastry croissant. Use 2 - 3 teaspoons (up to 1 tablespoon) Nutella per puff pastry tringle. If you plan on adding chopped fruit or nuts, make sure they are finely chopped.
- Baking times are a guide. Each oven and kitchen environment are slightly different. Look for signs the croissants are finished rather than strictly adhering to the baking times. The nutella stuffed croissants should be golden brown and very fragrant.
FAQs
Most boxes of store bought puff pastry give thawing directions. Follow the directions listed on the box. Typically puff pastry is removed from the freezer to sit out at room temperature for 45 - 60 minutes.
The rich and creamy texture of Nutella pairs wonderfully with buttery and flaky bread such as croissants.
Yes, feel free to swap puff pastry dough with crescent roll dough. Unroll the crescent rolls, separate the crescent roll dough along the perforated edges, spread the nutella in the center and roll into the crescent roll shape. Bake the nutella crescent rolls at 350 F (177 C) for about 15 - 20 minutes or until the crescent rolls are golden brown.
Yes, prepare the nutella croissant according to the recipe directions. Bake the croissants with Nutella in a 350 F (177 C), preheated air fryer for about 15 minutes.
Other Croissant Recipes To Try
Other Nutella Recipes to Try
If you try this Nutella Croissants recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Nutella Croissant Recipe
Equipment
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 knife
- 1 small cookie scoop (1 tbsp, 15 ml) optional
Ingredients
- 2 sheets sheets puff pastry, thawed
- ½ cup Nutella
- 1 large egg (for egg wash)
- 2 - 3 tablespoons powdered sugar, optional for topping
Instructions
- Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Whisk 1 large egg with 1 tablespoon (15 ml) water to create an egg wash.
- Place the thawed puff pastry onto a lined baking sheet. Gently unfold the puff pastry sheet. Cut the puff pastry into 3 smaller rectangles along the fold lines. Cut a diagonal line from the top left corner to the lower right corner to form 2 triangles from each rectangle.2 sheets sheets puff pastry, thawed
- Drop 2 - 3 teaspoons ( up to 1 tablespoon, 15 ml) of nutella onto the center of widest side of each triangle. Gently spread the nutella down the center of the triangle from the widest side of the triangle down to the point.½ cup Nutella
- Starting at the wide side of the triangle, gently roll the dough to the point to form a croissant shape. Don’t worry if some Nutella comes out. Lightly brush the tops of the croissants with the a lightly beaten egg. If the puff pastry croissant has gotten a bit warm or sticky, transfer the baking sheet with the prepped into the fridge to chill for 15 - 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.1 large egg
- Bake the Nutella puff pastry croissants for 18 - 22 minutes or until the pastries are a light golden brown color. Cool the Nutella croissants on the hot baking sheet for 5 minutes, dust with powdered sugar and enjoy.2 - 3 tablespoons powdered sugar, optional for topping
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