This easy Nutella puff pastry croissant recipe makes light, flaky, and buttery pastries filled with rich chocolate-hazelnut spread. Perfect for a quick breakfast, brunch, or an indulgent snack, they come together with just a few simple ingredients. Enjoy them warm with a dusting of sugar or drizzle with extra Nutella for a decadent treat!
Ingredients Needed
- 1 sheet puff pastry, thawed (about 320g / 11.3 oz)
- 120g / ½ cup Nutella
- 1 egg, whisked (for egg wash)
- 2 tbsp icing sugar / confectioners’ sugar (optional)
How To Make Nutella Puff Pastry Croissants
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the pastry: Lightly flour a surface and place the puff pastry sheet on it. Gently roll it out until it doubles in size (about 45cm / 18 inches in length). If needed, cut the pastry in half to create two sheets, each about 23cm / 9 inches long.
- Spread the Nutella: Evenly spread a thin layer of Nutella over one sheet of pastry. Tip: Avoid using too much, as excess Nutella may ooze out and burn.
- Layer and cut: Place the second pastry sheet over the Nutella-covered sheet. Using a pizza cutter or sharp knife, cut the dough into triangles, about 4cm–4.5cm (1.5″–1.75″) wide at the base.
- Roll the croissants: Starting from the wide end, roll each triangle tightly into a croissant shape. Place them on the lined baking sheet with the pointy ends underneath to prevent unrolling during baking.
- Egg wash: Brush the tops and sides of each croissant with whisked egg for a golden finish.
- Bake: Bake at 200°C (400°F) for 15 minutes, then reduce the heat to 175°C (350°F) and bake for another 20 minutes until golden brown and crisp.
- Cool and serve: Let the croissants cool for 10 minutes before serving. Dust with icing sugar for extra sweetness if desired.
Recipe Tips
- Roll the pastry evenly: Rolling the puff pastry thinner helps it bake faster and more evenly, giving you a light and flaky texture.
- Don’t overfill with Nutella: Too much Nutella will ooze out while baking, making a mess and burning the edges. A thin, even layer works best.
- Seal the croissants properly: Roll the triangles tightly and place them seam-side down on the baking sheet to prevent them from opening up in the oven.
- Use a cold baking sheet: If your kitchen is warm, chill the shaped croissants on the baking sheet for 10 minutes before baking to keep them from spreading too much.
- Watch the baking time: Oven temperatures may vary, so check the croissants a few minutes before the time is up to ensure they turn golden brown without overbaking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover croissants cool to room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap. Store them in the fridge for up to 3 days.
- Freeze: Let the croissants cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Before serving, thaw at room temperature for about 30 minutes. These croissants are best enjoyed fresh and do not need reheating after thawing.
- Reheat: Preheat the oven to 175°C (350°F). Place the croissants on a baking sheet and heat for 5–7 minutes until warm and crisp.
Nutrition Facts
Serving Size: 1 croissant (approximately 99g)
- Calories: 440
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 290mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 7g
Try More Puff Pastry Desserts:
Nutella Puff Pastry Croissants
Description
This easy Nutella puff pastry croissant recipe makes light, flaky, and buttery pastries filled with rich chocolate-hazelnut spread. Perfect for a quick breakfast, brunch, or an indulgent snack, they come together with just a few simple ingredients. Enjoy them warm with a dusting of sugar or drizzle with extra Nutella for a decadent treat!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the pastry: Lightly flour a surface and place the puff pastry sheet on it. Gently roll it out until it doubles in size (about 45cm / 18 inches in length). If needed, cut the pastry in half to create two sheets, each about 23cm / 9 inches long.
- Spread the Nutella: Evenly spread a thin layer of Nutella over one sheet of pastry. Tip: Avoid using too much, as excess Nutella may ooze out and burn.
- Layer and cut: Place the second pastry sheet over the Nutella-covered sheet. Using a pizza cutter or sharp knife, cut the dough into triangles, about 4cm–4.5cm (1.5″–1.75″) wide at the base.
- Roll the croissants: Starting from the wide end, roll each triangle tightly into a croissant shape. Place them on the lined baking sheet with the pointy ends underneath to prevent unrolling during baking.
- Egg wash: Brush the tops and sides of each croissant with whisked egg for a golden finish.
- Bake: Bake at 200°C (400°F) for 15 minutes, then reduce the heat to 175°C (350°F) and bake for another 20 minutes until golden brown and crisp.
- Cool and serve: Let the croissants cool for 10 minutes before serving. Dust with icing sugar for extra sweetness if desired.
Notes
- Roll the pastry evenly: Rolling the puff pastry thinner helps it bake faster and more evenly, giving you a light and flaky texture.
- Don’t overfill with Nutella: Too much Nutella will ooze out while baking, making a mess and burning the edges. A thin, even layer works best.
- Seal the croissants properly: Roll the triangles tightly and place them seam-side down on the baking sheet to prevent them from opening up in the oven.
- Use a cold baking sheet: If your kitchen is warm, chill the shaped croissants on the baking sheet for 10 minutes before baking to keep them from spreading too much.
- Watch the baking time: Oven temperatures may vary, so check the croissants a few minutes before the time is up to ensure they turn golden brown without overbaking.
Nutella Puff Pastry Croissants