Blueberry Nutella Croissants are a treat I’ve been making for years, and I’m so excited to finally share the recipe with you! These are perfect for a weekend brunch, a special breakfast, or even a decadent dessert.
They’re surprisingly simple to make, even if you’re not a baking expert. The combination of flaky pastry, creamy Nutella, and sweet blueberries is just irresistible.
Recipe Overview: Blueberry Nutella Croissant
This recipe takes store-bought croissant dough and transforms it into something truly special. We’re basically creating little pockets of deliciousness.
The rich, chocolate-hazelnut flavor of Nutella pairs perfectly with the burst of fresh, juicy blueberries.
And because we’re using pre-made dough, it cuts down on prep time significantly. It makes the whole process much more manageable, especially if you’re new to baking or short on time.
You can serve these warm from the oven, or they’re equally delicious at room temperature. They are fantastic alongside a cup of coffee or tea.
They are even pretty good the next day.
Detailed Ingredients for Blueberry Nutella Croissant
Here’s what you’ll need to gather:
- 1 package (8 count) refrigerated crescent roll dough: This is our shortcut! You can find this in the refrigerated section of most grocery stores, usually near the biscuits and cookie dough.
- 1/2 cup Nutella: The star of the show! This chocolate-hazelnut spread adds a creamy, decadent element. If you don’t have Nutella, another chocolate spread could work, but the flavor won’t be quite the same.
- 1 cup fresh blueberries: Fresh blueberries are best here. Frozen blueberries tend to release more liquid, which could make the croissants soggy. If you must use frozen, thaw them completely and pat them very dry with paper towels.
- 1 tablespoon milk or cream: This is for brushing on top of the croissants before baking, which helps them get that beautiful golden-brown color.
- (Optional) Powdered Sugar: For dusting the tops of the croissants.
Step-by-Step Instructions: Making Your Blueberry Nutella Croissants
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Unroll the Dough: Carefully unroll the crescent roll dough and separate it into the pre-cut triangles.
- Spread the Nutella: Take about a tablespoon of Nutella and spread it evenly over each triangle of dough. Leave a small border around the edges, about 1/4 inch, so the filling doesn’t spill out too much during baking.
- Add Blueberries: Sprinkle a small handful of blueberries (about 1-2 tablespoons) over the Nutella layer on each triangle. Don’t overfill, or they’ll be difficult to roll up.
- Roll ‘Em Up: Starting at the wide end of each triangle, gently roll up the dough towards the pointed end. Try to tuck in the sides a little as you roll to keep the filling contained.
- Curve into Crescents: Once rolled, gently curve the ends inward to create the classic crescent shape.
- Brush and Bake: Place the croissants on the prepared baking sheet, leaving a little space between each one. Brush the tops of each croissant with a thin layer of milk or cream.
- Bake to Perfection: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep a close eye on them towards the end of the baking time, as ovens can vary.
- Optional Final touch: Dust with powdered sugar
- Cool and Enjoy: Let the croissants cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but are still good at room temperature!
Variations & Tips for the Best Blueberry Nutella Croissants
- Add some crunch: Sprinkle a few chopped hazelnuts or almonds on top of the Nutella before adding the blueberries for extra texture.
- Change up the fruit: Try using raspberries, sliced strawberries, or even blackberries instead of blueberries.
- Make-Ahead: You can assemble the croissants the night before, cover them tightly with plastic wrap, and store them in the refrigerator. Then, just bake them fresh in the morning!
- Storage: Store any leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also microwave them for 15-20 seconds, but they won’t be quite as crispy.
- Serving suggestion: Consider adding whipped cream on the side.
Key Details for Blueberry Nutella Croissant
- Prep time: 10 minutes
- Cook time: 12-15 minutes
- Total time: 22-25 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowl, pastry brush (optional).
Blueberry Nutella Croissant
Blueberry Nutella Croissants are a treat I've been making for years, and I'm so excited to finally share the recipe with you! These are perfect for a weekend brunch, a special breakfast, or even a decadent dessert.
Ingredients
- 1 package 8 count refrigerated crescent roll dough
- 1/2 cup Nutella
- 1 cup fresh blueberries
- 1 tablespoon milk or cream
- Optional Powdered Sugar
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Unroll crescent roll dough and separate into triangles.
- Spread Nutella over each triangle, leaving a border.
- Sprinkle blueberries over Nutella.
- Roll up dough from wide end to pointed end, tucking sides.
- Curve into crescent shape.
- Place on baking sheet, brush with milk or cream.
- Bake for 12-15 minutes until golden brown.
- Dust with powdered sugar (optional).
- Cool slightly before serving.