Nutella Croissants are a surprisingly easy treat that feels incredibly special.
I love making these when I want something a little bit decadent for breakfast or brunch, but don’t want to spend hours in the kitchen. They’re perfect for a lazy weekend morning, a special occasion, or even just a sweet afternoon pick-me-up.
What makes these so good is the combination of flaky, buttery pastry and that rich, chocolate-hazelnut spread we all know and love.
Recipe Overview: Nutella Croissant
This recipe takes the classic, buttery croissant and adds a generous swirl of Nutella inside.
It is a simple yet delicious pastry.
It’s a fantastic combination of textures and flavors – crispy on the outside, soft and chewy on the inside, with that unmistakable Nutella taste.
They are perfect just as they are.
But you can also serve them with a dusting of powdered sugar, a side of fresh fruit, or even a scoop of vanilla ice cream for an extra-indulgent dessert.
Detailed Ingredients for Nutella Croissant
Here’s what you’ll need to gather:
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed: You’ll find these in the freezer section of most grocery stores. Make sure they’re thawed according to the package directions, usually in the refrigerator overnight.
- 1/2 cup Nutella: The star of the show! You can use any chocolate-hazelnut spread you prefer, but Nutella is the classic choice.
- 1 large egg, beaten: This is for an egg wash, which helps the croissants turn golden brown and gives them a beautiful sheen.
- Optional Topping: Coarse sugar, for sprinkling.
- Possible Substitutions: If you can’t find puff pastry, you could try using crescent roll dough, but the texture won’t be quite the same. The result will be softer and less flaky.
- Ingredient Selection Tip: Look for puff pastry that’s made with all butter for the best flavor and flakiness.
Step-by-Step Instructions: Making the Perfect Nutella Croissants
Let’s get baking!
- Prepare the Pastry: Gently unfold one sheet of puff pastry on a lightly floured surface. If your pastry seems sticky, add a tiny bit more flour, but try not to overdo it.
- Cut into Triangles: Use a sharp knife or a pizza cutter to slice the pastry sheet in half lengthwise. Then, cut each half into three large triangles. You should end up with six triangles.
- Add Nutella: Place a generous spoonful (about a tablespoon) of Nutella near the wide base of each triangle. Don’t spread it all the way to the edges – leave a little border.
- Roll ‘Em Up: Starting at the wide end, gently roll up each triangle towards the point. Try to keep the Nutella tucked inside as you roll. Place the formed croissants on a baking sheet lined with parchment paper. The parchment paper is there so it won’t stick.
- Repeat with Second Sheet: Repeat steps 1-4 with the second sheet of puff pastry.
- Egg Wash: Brush the tops of each croissant with the beaten egg. This will give them a lovely golden color and a slightly glossy finish as they bake.
- Optional sprinkle: Now is the best time to sprinkle with coarse sugar (if using)
- Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are puffed up and golden brown. Keep an eye on them – ovens can vary, so start checking around 15 minutes.
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but they’re also delicious at room temperature.
Variations & Tips for Nutella Croissants
- Add Some Crunch: Sprinkle some chopped hazelnuts on top of the Nutella before rolling up the croissants for added texture and flavor.
- Fruity Twist: Add a few slices of banana or some berries along with the Nutella.
- Make-Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate them overnight. Then, just brush with egg wash and bake as directed in the morning.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a warm oven (about 300°F) for a few minutes to crisp them up again. You can also microwave them for a few seconds, but they won’t be as crispy.
- Serving Suggestions: These are wonderful on their own, but they also pair beautifully with a cup of coffee, hot chocolate, or a glass of cold milk.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 12 croissants
- Equipment you’ll need: Baking sheet, parchment paper, knife or pizza cutter, pastry brush (optional).
Nutella Croissant
Flaky, buttery croissants filled with a generous swirl of rich Nutella, perfect for a decadent breakfast, brunch, or dessert.
Ingredients
- 1 package 17.3 ounces frozen puff pastry sheets, thawed
- 1/2 cup Nutella
- 1 large egg beaten
- Coarse sugar for sprinkling (optional)
Instructions
- Gently unfold one sheet of puff pastry on a lightly floured surface.
- Cut the pastry sheet in half lengthwise, then cut each half into three large triangles, resulting in six triangles.
- Place a tablespoon of Nutella near the wide base of each triangle, leaving a small border.
- Starting at the wide end, roll up each triangle towards the point, tucking in the Nutella. Place on a parchment-lined baking sheet.
- Repeat with the second sheet of puff pastry.
- Brush the tops of each croissant with the beaten egg.
- Sprinkle with coarse sugar if desired.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until puffed and golden brown.
- Cool slightly on the baking sheet before transferring to a wire rack to cool completely.