Nutella Croissant Recipe
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.
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
Notes
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.
Alternative egg wash: Use 2 -3 tablespoons (10 - 15 ml) milk or heavy cream in place of the egg and water.
See the Variations section of the blog post to make these Nutella puff pastry croissants with fruit, nuts or other nutty spreads.
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