Picture this, it’s the weekend and you’re looking to make something special for breakfast, something that doesn’t take hours, something delicious, and obviously something with chocolate. Then, you find this recipe for Nutella Croissants and you know you’ve found the one!
This recipe for puff pastry Nutella Croissants is made from two layers of store-bought puff pastry layered together with a generous spread of Nutella. Once baked, the croissants are dusted with icing sugar and ready for your cup of morning coffee.
If you love making easy recipes for breakfast or brunch on the weekends, then have a look at this recipe for Ham and Cheese Croissant Bake or this recipe for Cinnamon Pancakes.
Ingredients
To make these easy homemade croissants, you will need the simple ingredients listed below.
- Puff pastry
- Nutella
- Hazelnuts
- Eggs
- Icing sugar
Puff pastry – this recipe uses store-bought puff pastry, you can find this in the frozen section of a grocery store. Let the pastry defrost at room temperature before using it, if you don’t allow the pastry to warm it will crack when you unroll it. Frozen puff pastry can usually be bought in sheets or rolled up, for this recipe sheets are easier, but either will work.
Nutella – this is the star of this recipe, a smooth chocolate hazelnut spread.
Hazelnuts – these croissants are sprinkled with chopped hazelnuts before baking for an extra nutty kick. You can choose to skip these if you’d prefer.
Eggs – you will need an egg for the egg wash, brushing the pastry with an egg wash before baking ensures a golden croissant once they’re done baking.
Icing sugar – the croissants are dusted with powdered sugar once they are done baking. This is optional.
See the recipe card for quantities.
Instructions
To make these easy chocolate croissants, follow the simple steps below.
STEP 1: Preheat the oven. Preheat the oven to 200°C (390°F) and line one large baking tray with parchment paper.
STEP 2: Roll out the puff pastry. On a clean work surface or cutting board dusted lightly with cake flour, remove the puff pastry from its packaging. Use a rolling pin to lightly roll out the pastry to ensure it is flat.
STEP 3: Spread Nutella. Use a spoon to scoop the Nutella onto the pastry, then use an offset spatula to spread the Nutella evenly over the entire surface of the pastry.
STEP 4: Place the second sheet of pastry on top. Carefully place the second layer of pastry on top of the Nutella layer, ensuring that it lines up perfectly with the bottom layer.
STEP 5: Cut triangles. Use a ruler to measure the cut lines, on one end space the lines 10cm (4 inches) apart, and on the opposite end space them 5cm (2 inches) apart. Use a pizza cutter or sharp knife to cut diagonally across the pastry creating large long triangles.
STEP 6: Roll triangles. Starting at the wide end of the triangle, roll the croissant tightly upwards using your fingertips, once the croissant is rolled, bring the tips of the croissant towards each other to create a crescent croissant shape. Place the rolled croissants onto a lined baking sheet, with the tip of the triangle at the bottom of the croissant.
STEP 7: Egg wash. Lightly beat the egg in a small bowl and use a pastry brush to brush the surface of the croissants with the egg wash.
STEP 8: Sprinkle hazelnuts. Sprinkle the chopped hazelnuts over the top of the croissants.
STEP 9: Bake. Bake the croissants in a preheated oven for 40 minutes or until golden brown. Once baked, dust with icing sugar, serve and enjoy!
Hint: once you open a jar of Nutella, the spread tends to harden and this makes spreading it over the puff pastry layer difficult. Use a new jar of soft Nutella for the best results.
Substitutions
This recipe can easily be made vegan by choosing to use vegan puff pastry, vegan chocolate hazelnut spread, and using a vegan milk wash instead of an egg wash before baking.
Variations
This recipe is for chocolate Nutella croissants, but you can get creative with what you layer in between the sheets of puff pastry. You can use Biscoff spread, grated cheese, or even frangipane for a delicious homemade almond croissant.
Equipment
You don’t need any fancy equipment to make this croissant recipe, just a large oven tray, pizza cutter or sharp knife, and a pastry brush for the egg wash.
Storage
These croissants are best when eaten soon after baking! I doubt you’ll have any leftovers but if you do, choose to store them in an airtight container at room temperature for about 3 days after baking. Reheat them in the oven for 5 to 10 minutes before serving them again.
You can freeze these croissants before or after baking them. Wrap them individually in plastic wrap and freeze for up to 2 months. Bring to room temperature before reheating or baking.
Top tips
For the best results, follow my top tips below.
- Check the true temperature of your oven with an oven thermometer before baking.
- Spread the croissants across the baking tray as they will grow when baking.
- Use soft spreadable Nutella for layering.
- These croissants are best eaten soon after baking.
FAQ
Either will work for this recipe, but sheets will make it easier.
If you’ve had your jar of Nutella for a while it might have hardened slightly, you can add it to a microwave-safe bowl and heat it in the microwave for a few seconds with a tablespoon of water before mixing it vigorously to loosen it to spreading consistency.
Puff pastry needs a high heat to bake properly, if the oven isn't set right the center of the croissants could still be doughy and uncooked after 40 minutes.
Related
Looking for other recipes like this? Try these:
These easy Nutella croissants are so simple to make and so delicious! They are the perfect accompaniment to a morning cup of strong coffee or tea! This recipe might not be for a traditional croissant but they are just as delicious!
If you give this Nutella croissants recipe a try and love it, please leave a comment and star review below. I love hearing about your kitchen stories!
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Happy Baking
With Love,
Kitty
📖 Recipe
Nutella Croissants
Equipment
- 1x large oven tray
Ingredients
- 2x 250g sheets puff pastry
- ½ cup Nutella
- 20 g hazelnuts chopped
- flour for dusting
- icing sugar for dusting
Instructions
- Preheat the oven to 200°C (390°F) and line one large baking tray with parchment paper.
- On a clean work surface or cutting board dusted lightly with cake flour, remove the puff pastry from its packaging. Use a rolling pin to lightly roll out the pastry to ensure it is flat.
- Use a spoon to scoop the Nutella onto the pastry, then use an offset spatula to spread the Nutella evenly over the entire surface of the pastry.
- Carefully place the second layer of pastry on top of the Nutella layer, ensuring that it lines up perfectly with the bottom layer.
- Use a ruler to measure the cut lines, on one end space the lines 10cm (4 inches) apart, and on the opposite end space them 5cm (2 inches) apart. Use a pizza cutter or sharp knife to cut diagonally across the pastry creating large long triangles.
- Starting at the wide end of the triangle, roll the croissant tightly upwards using your fingertips, once the croissant is rolled, bring the tips of the croissant towards each other to create a crescent croissant shape. Place the rolled croissants onto a lined baking sheet, with the tip of the triangle at the bottom of the croissant.
- Lightly beat the egg in a small bowl and use a pastry brush to brush the surface of the croissants with the egg wash.
- Sprinkle the chopped hazelnuts over the top of the croissants.
- Bake the croissants in a preheated oven for 40 minutes or until golden brown. Once baked, dust with icing sugar, serve and enjoy!
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