Peach and Nutella is a flavor combination that I’ve recently become totally obsessed with. It’s perfect for a sweet breakfast, a delightful brunch, or even a special dessert.
These little cuties are surprisingly easy to make, and they’re always a crowd-pleaser. Trust me, the combination of flaky pastry, creamy Nutella, and sweet peaches is incredible!
Recipe Overview: Peach Nutella Croissants
This recipe is all about creating a simple yet elegant treat. We’re taking store-bought crescent roll dough and transforming it into something truly special with just a few extra ingredients.
The star of the show is, of course, the delicious mix of Nutella hazelnut spread and juicy peaches.
You can serve these warm from the oven, and they’re fantastic with a cup of coffee or tea. They’re also great for potlucks or picnics because they travel well.
I even made a batch for easy breakfast for my guest that came in for a birthday celebration.
Detailed Ingredients for Peach Nutella Croissant
Here’s what you’ll need to make these delicious pastries:
- 1 (8-ounce) can of refrigerated crescent roll dough: This is our shortcut! You can find this in the refrigerated section of most grocery stores. Make sure to check expiration date.
- 1/4 cup Nutella hazelnut spread: The classic! This provides that creamy, chocolatey-hazelnut flavor we all love. If you dont have a nutella, any chocolate spread would work.
- 1 cup sliced peaches (fresh or canned, drained): If using fresh peaches, make sure they’re ripe and sweet. Canned peaches work great too, just be sure to drain them well so they don’t make the pastry soggy. If you are using fresh peach, you can slice it thinly.
- 1 tablespoon milk or cream: This is for brushing on top of the croissants before baking, which gives them a lovely golden-brown color.
- Optional 2 tablespoons of sliced almonds. For topping, if you like them with extra nutty flavor, you can add sliced almond.
Step-by-Step Instructions for Peach Nutella Croissants
Let’s get baking! Here’s how to make these delicious treats:
- 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 and Separate: Carefully unroll the crescent roll dough onto a lightly floured surface. Separate the dough along the perforations into eight individual triangles.
- Spread the Nutella: Take a small spoonful of Nutella (about a teaspoon) and spread it evenly over each triangle of dough. Don’t go overboard, or it might ooze out during baking.
- Add the Peaches: Arrange a few peach slices on top of the Nutella layer on each triangle. Again, don’t overload them.
- Roll it Up: Starting at the wide end of each triangle, gently roll it up towards the pointed end, enclosing the filling.
- Curve into Crescents: Gently curve the ends of each rolled-up croissant to form a crescent shape.
- Place and Brush: Arrange croissants on the prepared baking sheet, leaving a little space between each one. Using the milk or cream, Brush it gently to the croissants.
- Optional: sprinkle with sliced almond.
- Bake to Perfection: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – oven temperatures can vary!
- Cool and Serve: Remove the baking sheet from the oven and let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips for Peach Nutella Croissant
- Fruit Swap: Feel free to experiment with other fruits! Try using sliced strawberries, raspberries, or even bananas.
- Add Some Crunch: Sprinkle a few chopped nuts (like pecans or walnuts) on top of the Nutella before rolling up the croissants 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.
- Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for a few minutes, or until warmed through. You can also microwave them for a few seconds, but they might lose some of their crispness.
- Serving Suggestion: Add vanilla ice cream, when serving it as a dessert.
Key Details
- 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 knife or spoon for spreading.
Peach Nutella Croissant
Flaky pastry filled with creamy Nutella and sweet peaches, perfect for a sweet breakfast, a delightful brunch, or even a special dessert.
Ingredients
- 1 8-ounce can of refrigerated crescent roll dough
- 1/4 cup Nutella hazelnut spread
- 1 cup sliced peaches fresh or canned, drained
- 1 tablespoon milk or cream
- Optional 2 tablespoons of sliced almonds
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unroll the crescent roll dough onto a lightly floured surface. Separate the dough along the perforations into eight individual triangles.
- Take a small spoonful of Nutella (about a teaspoon) and spread it evenly over each triangle of dough.
- Arrange a few peach slices on top of the Nutella layer on each triangle.
- Starting at the wide end of each triangle, gently roll it up towards the pointed end, enclosing the filling.
- Gently curve the ends of each rolled-up croissant to form a crescent shape.
- Arrange croissants on the prepared baking sheet, leaving a little space between each one. Brush it gently to the croissants with milk or cream.
- Optional: sprinkle with sliced almond.
- Bake for 12-15 minutes, or until the croissants are golden brown and puffed up.
- Remove from the oven and let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.