Nutella Croissants

Ingredients

• 2 sheetspuff pastry, thawed but still cold
• 90 ml (6 tablespoons)Nutella
• 15 ml (1 tablespoon), optionalmilk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Cut the pastry

   On a lightly floured surface, roll out each sheet of puff pastry and cut it into triangles with bases about 10–13 cm (4–5 inches) wide.

3. 3

   Add the spread

   Put 7.5 ml (½ tablespoon) of Nutella at the wide end of each triangle and spread it a little, leaving a clear edge.

4. 4

   Shape the crescents

   Roll each triangle from its wide end towards the point, then gently curve the ends into a crescent shape.

5. 5

   Bake until golden

   Place the croissants on a baking sheet lined with parchment paper. Brush lightly with milk if desired and bake for about 20 minutes, until golden brown and flaky.

What are Nutella croissants?

Croissants are crescent-shaped pastries associated with France, traditionally made from laminated dough. This simple version uses ready-made puff pastry for layers and a chocolate hazelnut filling, making it much quicker to put together.

The key is to keep the pastry cold as you shape it and leave a little space around the filling. That helps the pastry puff while keeping the spread tucked inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 2g protein, 18g carbs, 12g fat.

The puff pastry provides much of the carbohydrate and fat, while Nutella adds more fat and some carbohydrate; these ingredients also account for most of the energy in a serving. Pair a croissant with fresh fruit and a source of protein, such as yoghurt, to make a more balanced plate.

Choose and handle the pastry

Cold pastry: Thaw the sheets until workable but still cool, as the recipe specifies. If they become soft and sticky while you cut them, chill them briefly before continuing.

Light flouring: Use just enough flour to stop sticking when rolling and cutting. Too much can make the pastry dry on the surface.

Keep the filling contained

At the wide end: Add 7.5 ml of Nutella to each triangle and spread it slightly, keeping the edges clear. This gives the pastry room to seal around the filling as it is rolled.

Even portions: Divide the six tablespoons among the 12 triangles. Avoid piling the spread in one spot, which can make rolling harder.

Roll and shape

Start wide: Roll each triangle from the wide base towards its point so the pastry wraps around the filling. Curve the two ends gently to form the crescent shape.

Handle with care: Keep the roll snug without stretching or squeezing the pastry. This helps the croissants hold their shape on the baking sheet.

Watch for the right finish

Golden colour: Bake at 190°C for about 20 minutes, looking for a golden surface and visibly flaky layers. Ovens can vary, so use the colour and texture as well as the stated time.

Milk wash: Brushing with milk is optional. Use a light coating if you want to add it; the croissants can also be baked without it.

Serve them warm

Fresh from the oven: Let the pastries cool briefly before serving, since the filling will be very hot straight after baking. They are at their crispest soon after baking.

On the table: Serve them with fresh fruit or alongside a hot drink for breakfast or brunch. Their sweet filling also makes them a simple afternoon treat.

Recipe notes & tips

• Keep the puff pastry cold while working with it so it is easier to cut and roll.
• Flour the work surface lightly rather than adding a thick layer.
• Leave a clear margin around the Nutella to help keep the filling inside.
• Divide the filling evenly so each croissant gets a similar amount.
• Start checking the pastries near the end of the 20-minute baking time for a golden, flaky finish.

Variations

• Add fruit: Serve the baked croissants with sliced strawberries or banana.
• Try a pinch of cinnamon: Sprinkle a little over the Nutella before rolling.
• Make smaller pastries: Cut smaller triangles and check them earlier as they bake.
• Add chopped hazelnuts: Scatter a few over the filling before rolling.
• Skip the milk wash: Bake the shaped croissants without brushing them.

Common mistakes to avoid

• Warm pastry: Soft dough can be difficult to shape; chill it briefly if it starts to feel sticky.
• Too much filling: Excess Nutella can escape during baking; measure 7.5 ml per triangle.
• Filling at the edges: The spread can squeeze out as you roll; leave a clear margin around it.
• Loose shaping: A loose roll may open in the oven; roll from the wide end towards the point.
• Overbaking: The pastry can become too dark; check for a golden colour at about 20 minutes.

How to store

Store cooled croissants in an airtight container at room temperature for up to 2 days. Reheat in an oven until warmed through to bring back some crispness; avoid overheating, as the filling can become very hot.

Frequently asked questions