Nutella croissants are the best way to elevate your morning routine. They’re also a fantastic way to satisfy your sweet tooth.
Each flaky crescent features a generous dollop of everyone’s favorite hazelnut spread. This creates a perfect harmony between a crispy exterior and a gooey chocolatey center.
Best part? Nutella croissants use store-bought puff pastry, so they’re ready in a flash. But they look and taste like they’ve come straight from a Parisian bakery!
Why You’ll Love These Nutella Croissants
Irresistible Indulgence: These three-ingredient Nutella croissants are a truly decadent treat that’s hard to resist.
Time-Saving Simplicity: The most you have to do with the pastry is wait for it to thaw, then cut and roll. Pretty easy, huh?
Crowd-Pleasing Favorite: The combination of chocolate, hazelnut, and pastry makes these croissants a hit. Serve them at brunches, potlucks, or as an after-school snack. Yum!
Ingredients
- Puff Pastry: It brings dozens of layers of buttery, flaky goodness to every bite. To save time, go with store-bought puff pastry.
- Nutella (Hazelnut Spread): Its rich, chocolatey, nutty flavor is truly the star of the show. Add a generous dollop inside each croissant for a delightful filling.
- Large Egg: Beat it, and brush it over the pastry for a glossy, golden sheen.
- Powdered Sugar (optional): An optional flurry of sweetness dusted over the top is the perfect finishing touch for these indulgent pastries.
How to Make Nutella Croissants
There’s something so magical about the combination of flaky pastry and rich, creamy Nutella. It’s like a match made in heaven!
Enjoy them warm from the oven for an irresistible morning delight or as a charming afternoon treat alongside your favorite coffee or tea.
Either way, they’re ready in about 30 minutes.
1. PREP. Thaw the pastry in the fridge, then preheat the oven to 350°Fahrenheit and line a baking sheet with parchment paper.
2. CUT. Unroll the pastry onto a floured surface and cut it into 6 pizza-slice-shaped triangles. Work with the sheet of pastry at a time.
3. ADD NUTELLA. Spread about 1 tablespoon of Nutella from the wide end to the tip, leaving a 1/2-inch border around the edges.
4. ROLL. Roll from the wide end to the tip, keeping it quite tight so they don’t unroll. Place on the baking sheet with the tip on the bottom. Curve into crescent shapes, if desired.
5. REPEAT. Follow the above steps for the second sheet of pastry. Space them out evenly on the baking sheet (you might need tow sheets so they have room to bake).
6. BAKE. Brush the tops of the croissants with the beaten egg and bake for 20-25 minutes.
7. SERVE. They’re yummy warm or at room temp. Either way, they’ll need to cool a little so you don’t burn your tongue. Dust with powdered sugar right before serving.
Tips For the Best Nutella Croissants
If you’ve always been a bit intimidated by making croissants from scratch, this recipe is for you.
Using store-bought puff pastry makes it so easy, yet you still get those lovely layers.
Seriously, the hardest part is trying not to eat all the Nutella straight from the jar!
Here’s a few tips to make the process even easier:
- Thaw properly. The puff pastry should be thawed but still cold. If it gets too warm, it will be hard to handle and won’t puff up as well when baked. That’s why I recommend thawing in the fridge.
- How to cut the pastry. Cut the sheet into thirds, like you would fold a letter. Then, cut the rectangles in half diagonally.
- Flour lightly. Sprinkle just a light dusting of flour on your work surface to prevent sticking. Too much flour can make the pastry tough.
- Don’t overfill the pastry. It’s tempting, but if you add too much, it’ll just leak out and make a mess.
- Roll tightly and tuck the ends. Keep them tight and compact so they hold their shape and puff up nicely. Tuck the pointed ends under to keep them from unrolling.
- Don’t skip the egg wash. Brush the tops with beaten egg before baking for a shiny, golden brown finish.
- Variations. Add chopped hazelnuts, mini chocolate chips, or a pinch of cinnamon to the Nutella filling. You can also drizzle the baked croissants with melted chocolate or caramel sauce for an extra indulgent treat.
How to Store
Biting into one of these croissants is pure bliss.
Better still, it’s the kind of recipe that makes you feel like a total baking pro without all the fuss.
And trust me, your friends and family will be so impressed when you serve up a batch of these!
Unfortunately, they won’t store well after baking. But you can prep them a day in advance if you like. Here’s how:
To Store: Prep the croissants, but do not bake them. Instead, wrap them on the tray and refrigerate overnight. Bake the next day as instructed.
To Freeze: Flash freeze the unbaked croissants on a baking tray then transfer to a freezer bag for 2-3 months. Bake from frozen with a few extra minutes in the oven.
To Reheat: If you have leftovers, pop them in an airtight container for 2-3 days. Warm in a 300°Fahrenheit oven for 5-7 minutes to help crisp them up.
More Easy Treats You Have to Try
Peanut Butter Dip
Homemade Donut Holes
Chocolate Covered Peanut Butter Balls
Funnel Cake with Pancake Mix
3-Ingredient Nutella Croissants
12
servings10
minutes25
minutes241
kcalFrom the buttery, flaky puff pastry to the rich hazelnut filling, these easy 3-ingredient Nutella croissants are an irresistible treat everyone will love.
Ingredients
1 package (2 sheets) store-bought puff pastry, thawed in the fridge
1 cup Nutella hazelnut spread
1 large egg, beaten for the egg wash
powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°Fahrenheit and line a baking sheet with parchment paper.
- Sprinkle a clean surface with a little flour. Unwrap the puff pastry and remove one sheet. Keep the other in the fridge for now.
- Unroll and flatten the pastry on the lightly floured surface. Cut the sheet into 6 triangles using a pizza cutter or knife.
- Place about 1 tablespoon of Nutella on the wide end of each triangle. Spread it out, leaving a 1/2-inch border around the edges.
- Starting at the wide end, roll each triangle tightly toward the point. Place the croissants on the prepared baking sheet with the point tucked under. Curve the ends inward to form a crescent shape.
- Repeat steps 3-5 with the second puff pastry sheet to make 12 croissants. Space them out evenly on the baking sheet.
- Brush the tops of the croissants with the beaten egg. Bake for 20-25 minutes, until puffed and golden brown.
- Let the croissants cool for a few minutes before dusting with powdered sugar. Enjoy warm or at room temperature.
Notes
- Thaw the pastry in the fridge and work with 1 sheet at a time so it stays cool.
- For extra flavor, sprinkle chopped hazelnuts over the Nutella before rolling up the croissants.
