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Raspberry Nutella Croissant

Flaky, buttery pastry filled with rich Nutella and fresh raspberries, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 8 servings
Calories 350 kcal

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.