Raspberry Nutella Croissants are something special. These treats are perfect for a weekend brunch, a special occasion, or just because you deserve a delicious treat.
They combine flaky, buttery croissants with the creamy, chocolate-hazelnut goodness of Nutella and the bright, tart flavor of fresh raspberries.
I love how the flavors come together. They’re not too sweet and they have that perfect balance.
Ready to make some magic?
Recipe Overview: Raspberry Nutella Croissant
This recipe takes store-bought croissant dough and transforms it into something truly amazing. We’re talking about a warm, flaky pastry filled with a luscious blend of Nutella and fresh raspberries.
The combination of the buttery croissant, the rich chocolate hazelnut spread, and the tangy berries is simply irresistible.
These are great for breakfast, brunch, or even as a dessert. You can serve them warm with a dusting of powdered sugar, or even with a scoop of vanilla ice cream for an extra-special treat.
You can prepare this any day of the week, and it can be served as breakfast or snacks.
Ingredients for Raspberry Nutella Croissants
Here’s what you’ll need to gather:
- Refrigerated Croissant Dough: 1 package (usually contains 8 croissants). I find that the pre-made dough is a huge time-saver, and it still tastes fantastic. You can use any brand you prefer.
- Nutella: About 1/2 cup. This provides the creamy, chocolate-hazelnut filling. If you don’t have Nutella, you can use another chocolate-hazelnut spread, but the flavor might be slightly different.
- Fresh Raspberries: 1 cup. Fresh raspberries work best because they have that perfect tartness. If you only have frozen, make sure to thaw them completely and pat them dry before using, so they don’t make the croissants soggy.
- Egg: 1 large. This is for the egg wash, which helps the croissants turn golden brown and gives them a lovely sheen.
- Optional toppings: powdered sugar.
Step-by-Step Instructions: Making the Perfect Raspberry Nutella Croissant
- Preheat and Prep: First things 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 and Separate: Carefully unroll the croissant dough and separate it into individual triangles along the perforations.
- Spread the Nutella: Take a spoonful of Nutella (about 1-2 tablespoons, depending on how much you love it!) and spread it evenly over each triangle of dough. Leave a small border around the edges so it doesn’t all squish out when you roll them up.
- Add the Raspberries: Place a few fresh raspberries on top of the Nutella layer. I usually use about 5-6 per croissant, but you can add more or less to your liking. Distribute them evenly so you get a bit of raspberry in every bite.
- Roll ‘Em Up: Starting at the wide end of each triangle, carefully roll up the dough towards the point, enclosing the Nutella and raspberries. Gently pinch the edges to seal them slightly. Don’t worry if a little filling peeks out – it’s all part of the charm.
- Egg Wash: In a small bowl, whisk together one egg with a tablespoon of water. Brush this egg wash lightly over the top of each croissant. This is what gives them that beautiful golden-brown color and a little bit of extra crispiness.
- Bake to Perfection: Place the prepared croissants on your parchment-lined baking sheet, leaving a little space between each one. Bake them in the preheated oven for 12-15 minutes, or until they are puffed up and golden brown. Keep a close eye on them towards the end of the baking time, as ovens can vary.
- Cool and Enjoy: Once they’re done, carefully remove the baking sheet from the oven. Let the croissants cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. They’re amazing warm, but be careful, the filling can be hot.
Variations & Tips for Raspberry Nutella Croissants
- Different Berries: Feel free to swap out the raspberries for other berries like blueberries, sliced strawberries, or blackberries. Each will give a slightly different flavor twist.
- Add Some Crunch: Sprinkle some chopped hazelnuts or almonds on top of the Nutella before rolling up the croissants for added texture and flavor.
- Make-Ahead: You can assemble the croissants the night before, cover them tightly with plastic wrap, and store them in the refrigerator. In the morning, just brush them with egg wash and bake as directed. You may need to add a minute or two to the baking time if they’re cold from the fridge.
- Storage: Leftover croissants (if there are any!) can be stored in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through. You can also microwave them for 15-20 seconds, but they won’t be quite as crispy.
- Serving Suggestions: Enjoy the warm treat. Sprinkle some powdered sugar.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Total time: 27-30 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowl, pastry brush (optional, but helpful).
Raspberry Nutella Croissant
Ingredients
- 1 package refrigerated croissant dough 8 croissants
- 1/2 cup Nutella
- 1 cup fresh raspberries
- 1 large egg
- Optional: powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the croissant dough and separate it into individual triangles.
- Spread Nutella evenly over each dough triangle, leaving a small border.
- Place fresh raspberries on top of the Nutella layer.
- Roll up the dough triangles from the wide end, enclosing the filling and pinch edges to seal.
- Whisk egg with water and brush over the croissants.
- Bake on the prepared baking sheet for 12-15 minutes, until golden brown.
- Let cool on the baking sheet before transferring to a wire rack. Serve warm and enjoy.