Strawberry Nutella croissants are one of my absolute favorite treats to whip up, especially when I want something that feels fancy but is surprisingly easy to make.
They’re perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
What really makes these pastries stand out is the combination of flaky, buttery croissant dough, creamy Nutella, and fresh, sweet strawberries. It’s a flavor explosion that’s hard to resist!
Recipe Overview: Strawberry Nutella Croissant Delight
These Strawberry Nutella Croissants are essentially a delightful marriage of classic French pastry and everyone’s favorite hazelnut spread.
The result is a warm, gooey, and utterly delicious treat.
They’re characterized by their golden-brown, flaky exterior, a rich, chocolatey interior, and the bright, fresh pop of strawberries.
Perfect alongside a cup of coffee or tea, these croissants are fantastic for a leisurely breakfast, a brunch with friends, or a sweet addition to any dessert spread.
You could also pack them for a picnic or offer them as a homemade gift.
Ingredients for Perfect Strawberry Nutella Croissants
Here’s what you’ll need to make these little cuties:
- 1 package (about 17.3 ounces) frozen puff pastry, thawed (but still cold)
- 1/2 cup Nutella
- 1 cup fresh strawberries, sliced
- 1 large egg, beaten
- Optional: Coarse sugar, for sprinkling
A note on the puff pastry: You can find this in the freezer section of most grocery stores. Make sure it’s thawed, but don’t let it get too warm, or it will be difficult to work with.
For the Nutella, feel free to use any chocolate-hazelnut spread you prefer.
And of course, fresh, ripe strawberries are best, but if you’re in a pinch, you can use some that you frozen, but be sure to thaw them and drain them.
Step-by-Step Instructions: Making Your Strawberry Nutella Croissants
- First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking.
- Gently unfold the thawed puff pastry on a lightly floured surface. If your puff pastry comes in two sheets, that’s perfect. If it’s one large sheet, you may want to cut it in half to make it easier to work with.
- Using a rolling pin, lightly roll out the pastry to smooth out any creases and make it slightly thinner.
- Spread a thin, even layer of Nutella over one sheet of the puff pastry, leaving about a half-inch border around the edges.
- Arrange the sliced strawberries evenly over the Nutella.
- Carefully place the second sheet of puff pastry on top (if your pastry came in two sheets). If you had one large sheet and cut it, now’s the time to place the second half on top.
- Using a sharp knife or a pizza cutter, cut the pastry into triangles. You can make them as big or as small as you like, but I find that triangles about 4-5 inches wide at the base work well.
- Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants onto the prepared baking sheet, making sure the point is tucked underneath to prevent it from unrolling during baking.
- Brush the tops of the croissants with the beaten egg. This will give them a beautiful golden-brown color and a slight sheen.
- If you like, sprinkle a little coarse sugar over the egg-washed croissants for added sweetness and a bit of crunch.
- Bake for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them, as ovens can vary.
- Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or enjoy them warm!).
Variations & Tips for Strawberry Nutella Croissants
- Add other fruits: Feel free to experiment with other berries, like raspberries or blueberries, or even thinly sliced bananas.
- Make them mini: Cut smaller triangles for bite-sized croissants, perfect for parties.
- Make-Ahead: You can assemble the croissants the night before, cover them tightly with plastic wrap, and store them in the refrigerator. Then, just bake them 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 5 days.
- Reheating: To reheat, pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through.
- Serving suggestion. Serve your warm Croissant and a cup of hot coffee.
Key Details
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: 8-12 croissants (depending on size)
- Equipment you’ll need: Baking sheet, parchment paper, rolling pin (optional), sharp knife or pizza cutter, pastry brush (optional)
Strawberry Nutella Croissant Delight
Ingredients
- 1 package about 17.3 ounces frozen puff pastry, thawed (but still cold)
- 1/2 cup Nutella
- 1 cup fresh strawberries sliced
- 1 large egg beaten
- Optional: Coarse sugar for sprinkling
Instructions
- First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking.
- Gently unfold the thawed puff pastry on a lightly floured surface. If your puff pastry comes in two sheets, that's perfect. If it's one large sheet, you may want to cut it in half to make it easier to work with.
- Using a rolling pin, lightly roll out the pastry to smooth out any creases and make it slightly thinner.
- Spread a thin, even layer of Nutella over one sheet of the puff pastry, leaving about a half-inch border around the edges.
- Arrange the sliced strawberries evenly over the Nutella.
- Carefully place the second sheet of puff pastry on top (if your pastry came in two sheets). If you had one large sheet and cut it, now's the time to place the second half on top.
- Using a sharp knife or a pizza cutter, cut the pastry into triangles. You can make them as big or as small as you like, but I find that triangles about 4-5 inches wide at the base work well.
- Starting at the wide end of each triangle, gently roll it up towards the point. Place the rolled croissants onto the prepared baking sheet, making sure the point is tucked underneath to prevent it from unrolling during baking.
- Brush the tops of the croissants with the beaten egg. This will give them a beautiful golden-brown color and a slight sheen.
- If you like, sprinkle a little coarse sugar over the egg-washed croissants for added sweetness and a bit of crunch.
- Bake for 15-20 minutes, or until the croissants are puffed up and golden brown. Keep an eye on them, as ovens can vary.
- Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or enjoy them warm!).
