I’ve always loved the combination of flaky pastries and rich, chocolatey hazelnut spread. There’s just something magical about it! This recipe brings those two wonderful worlds together in a completely plant-based way.
These vegan Nutella croissants are perfect for a weekend brunch, a special breakfast treat, or even a delicious dessert. They’re surprisingly easy to make, and the result is absolutely divine.
Recipe Overview: Vegan Nutella Croissant
This recipe takes the classic, buttery croissant and gives it a delicious vegan twist. We’re swapping out the dairy butter for a plant-based alternative and filling these golden-brown pastries with a generous helping of vegan chocolate hazelnut spread.
The result? A light, airy, and incredibly flavorful treat that everyone will love.
These croissants are best enjoyed warm, fresh from the oven, when the filling is melty and the pastry is at its flakiest. They pair perfectly with a cup of coffee, tea, or even a glass of plant-based milk.
They’re also great for making ahead of time, you can prepare the dough, and bake them fresh whenever you’re ready for a warm, comforting pastry.
Detailed Ingredients for Vegan Nutella Croissants
Here’s what you’ll need to make these delicious treats:
- Vegan Puff Pastry: 1 package (about 14-17 ounces), thawed. You can usually find this in the freezer section of your grocery store, near the other frozen pastries. Make sure it’s specifically labeled as vegan, as some puff pastries contain dairy.
- Vegan Chocolate Hazelnut Spread: About 1/2 cup. There are several brands available now, or you can even make your own! Just ensure the ingredients are free from all the animal products.
- Plant-Based Milk: 1-2 tablespoons, for brushing. Any kind will work – soy, almond, oat, or even cashew milk. This helps the croissants achieve a beautiful golden-brown color.
- Optional: Powdered Sugar: For dusting. This adds a touch of sweetness and makes the croissants look even more appealing.
- Possible substitution: If you can not find a Vegan Chocolate Hazelnut spread, combine a Hazelnut spread and melted vegan chocolate.
Step-by-Step Instructions: Making Your Vegan Nutella Croissants
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If your puff pastry comes in two separate sheets, that’s perfectly fine!
- Cut into Triangles: Using a sharp knife or a pizza cutter, cut the puff pastry into large triangles. I usually aim for triangles that are about 4-5 inches wide at the base. You should be able to get 6-8 triangles from a standard sheet.
- Add the Filling: Place a spoonful (about 1-2 teaspoons) of the vegan chocolate hazelnut spread at the base of each triangle. Don’t overfill, or it will leak out during baking.
- Roll the Croissants: Starting at the base of the triangle, carefully roll the pastry towards the point, gently stretching the dough as you go to create a nice crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper. Make sure to leave some space between them, as they will puff up during baking.
- Brush and Bake: Brush the tops of the croissants with a thin layer of plant-based milk. This will help them turn golden brown in the oven.
- Baking Time: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them – baking times can vary depending on your oven.
- Cool and Dust (Optional): Once baked, let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving. The residual heat will help the sugar stick.
Variations & Tips for the best Vegan Nutella Croissant
- Add Fruit: Try adding a few slices of banana or some raspberries along with the chocolate hazelnut spread for a fruity twist.
- Make Ahead: You can assemble the croissants, cover them tightly with plastic wrap, and refrigerate them overnight. Bake them fresh in the morning!
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, simply pop them back in the oven at 300°F (150°C) for 5-7 minutes, or until warmed through.
- Serving Suggestions: Serve these warm with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for an extra-special treat.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 6-8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, pastry brush (optional).
Vegan Nutella Croissant
Ingredients
- 1 package about 14-17 ounces vegan puff pastry, thawed
- About 1/2 cup vegan chocolate hazelnut spread
- 1-2 tablespoons plant-based milk
- Optional: Powdered sugar for dusting
Instructions
- Gently unfold the thawed puff pastry sheet on a lightly floured surface.
- Cut the puff pastry into large triangles.
- Place a spoonful (about 1-2 teaspoons) of vegan chocolate hazelnut spread at the base of each triangle.
- Starting at the base of the triangle, carefully roll the pastry towards the point, gently stretching the dough as you go to create a crescent shape.
- Place the rolled croissants on a baking sheet lined with parchment paper, leaving some space between them.
- Brush the tops of the croissants with a thin layer of plant-based milk.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until puffed up and golden brown.
- Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.