Ingredients
1 package (2 sheets) store-bought puff pastry, thawed but still cool
3/4 cup Nutella
1 egg (plus 1 tablespoon of water)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Puff Pastry: Lay the thawed puff pastry sheets on a clean, lightly floured surface. Cut each sheet into 6 triangles for a total of 12 croissants.
- Add the Nutella: Place a small spoonful (about 1-2 teaspoons) of Nutella near the base of each triangle. Be careful not to add too much, as it might leak out during baking.
- Roll the Croissants: Starting at the wide edge of each triangle, gently roll the pastry towards the tip to form a croissant shape. Try to roll tightly but not so tight that the Nutella spills out.
- Make the Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the croissants with the egg wash for a golden finish.
- Bake: Place the croissants on the prepared baking sheet, ensuring they are spaced apart. Bake for 12-15 minutes, or until the croissants are puffed up and golden brown.
- Serve: Allow the croissants to cool slightly before serving. Enjoy warm, with or without a dusting of powdered sugar if desired.
Notes
If you prefer a nut-free version, substitute Nutella with any chocolate spread or peanut butter spread.
For extra flavor, add a pinch of cinnamon or drizzle caramel before baking.
To make mini croissants, cut the puff pastry into smaller triangles and bake for 10-12 minutes.
These croissants are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 180
- Sugar: 9g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg