Raspberry Nutella Croissants? Yes, please! These little treats are the perfect combination of flaky, buttery pastry, rich chocolate-hazelnut spread, and bright, tangy raspberries.
I find these are fantastic for a weekend brunch, a special breakfast treat, or even a delightful dessert. They’re surprisingly easy to make, and the result is something that looks and tastes like it came straight from a bakery.
What truly sets these apart is that perfect balance of flavors and textures. You have the crispy, layered croissant, the creamy, sweet Nutella, and the burst of fresh raspberry.
Recipe Overview: Raspberry Nutella Croissant
This recipe takes store-bought croissant dough and transforms it into something truly special with just a few simple additions. We’re essentially creating a semi-homemade treat that’s both impressive and incredibly delicious.
The star of the show is, of course, the combination of Nutella and raspberries. These ingredients are a dessert. The flaky croissant adds that essential buttery element that brings everything together.
You can serve these warm, straight from the oven, or at room temperature. They’re wonderful on their own, or you can pair them with a cup of coffee, tea, or even a glass of cold milk.
They are also ideal for a potluck, a bake sale, or any gathering where you want to impress your friends and family with your baking skills, without spending all day in the kitchen.
A dollop of whipped cream or a scoop of vanilla ice cream on the side wouldn’t hurt either!
Ingredients for Raspberry Nutella Croissant
Here’s what you’ll need to gather to create this amazing recipe:
- 1 package (8 ounces) refrigerated crescent roll dough: This is our shortcut to flaky goodness! You can find this in the refrigerated section of most grocery stores, usually near the biscuits and cookie dough. Make sure its fresh!
- 1/2 cup Nutella: The classic chocolate-hazelnut spread. If you don’t have Nutella, you can use any other chocolate-hazelnut spread, or even a thick chocolate ganache in a pinch.
- 1 cup fresh raspberries: Fresh raspberries are best for this recipe because they provide that perfect burst of tartness. If you only have frozen, make sure to thaw them completely and pat them dry before using.
- 1 large egg: create egg wash by lightly beating with a tablespoon of water. This will give our croissants a beautiful golden-brown color and a lovely sheen.
- 1 tablespoon water: this will be added to the egg wash.
- Optional: Coarse sugar, for sprinkling: This adds a little extra sparkle and crunch to the finished croissants. Turbinado sugar or sanding sugar work well.
Step-by-Step Instructions: Making Your Croissants
Let’s get baking! Follow these instructions, and you’ll have warm, delicious Raspberry Nutella Croissants in no time.
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
- Unroll and Separate: Carefully unroll the crescent roll dough on a lightly floured surface. Separate the dough along the perforations to create individual triangles.
- Spread the Nutella: Take a spoonful of Nutella (about 1-2 tablespoons, depending on how much you love chocolate!) and spread it evenly over each triangle of dough. Leave a small border around the edges.
- Add the Raspberries: Place a few fresh raspberries on top of the Nutella layer. Don’t overcrowd them; about 5-6 raspberries per triangle should be perfect.
- Roll ‘Em Up: Starting at the wide end of each triangle, gently roll up the dough towards the pointed end, enclosing the Nutella and raspberries. Try to keep the filling tucked inside as you roll.
- Curve into Crescents: Once rolled, gently curve the ends of each croissant inward to create that classic crescent shape. Place them on the prepared baking sheet, leaving a little space between each one.
- Eggwash time Whisk the egg and water together, make sure that it is mixed well. Brush the top of the croissants to make it shiny golden brown after baking.
- Bake to Perfection: Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them; baking times can vary depending on your oven.
- Cool and Enjoy: Once they’re out of the oven, let the croissants cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (Or, you know, just dive right in while they’re still warm and gooey!). Sprinkle some coarse sugar on top (optional).
Variations & Tips for Your Raspberry Nutella Croissants
Here are a few ideas to customize your croissants and some helpful tips for success:
- Different Berries: Feel free to substitute other berries for the raspberries. Sliced strawberries, blueberries, or blackberries would all be delicious.
- Add Some Crunch: Sprinkle some chopped nuts (like hazelnuts or almonds) on top of the Nutella before rolling for added texture.
- Make-Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate them overnight. Then, just bake them as directed in the morning.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: To reheat, pop them in a warm oven (around 300°F) for a few minutes, or even just microwave them for 15-20 seconds.
- Serving Suggestions: These are fantastic on their own, but you can also serve them with a dusting of powdered sugar, a drizzle of honey, or a scoop of ice cream.
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)
Raspberry Nutella Croissant
Ingredients
- 1 package 8 ounces refrigerated crescent roll dough
- 1/2 cup Nutella
- 1 cup fresh raspberries
- 1 large egg
- 1 tablespoon water
- Optional: Coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent roll dough on a lightly floured surface and separate into triangles.
- Spread Nutella evenly over each dough triangle, leaving a small border.
- Place 5-6 fresh raspberries on top of the Nutella on each triangle.
- Starting at the wide end, roll up each triangle towards the point, enclosing the filling.
- Curve ends inward to form crescent shapes and place on the baking sheet.
- Whisk egg and water for egg wash. Brush over croissants.
- Bake for 12-15 minutes, until golden brown and puffed up.
- Cool slightly before serving. Sprinkle with coarse sugar if desired.