How To Make 3-Ingredient Nutella Croissants
These flaky Nutella croissants make the best afternoon snack! It’s loaded with chocolate hazelnut spread for a sweeter treat.
Serves:
Ingredients
- puff pastry,2 sheets, store-bought, thawed but still cool
- ¾cupNutella
- 1egg,plus 1 tbsp of water
Instructions
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Heat the oven to 350 degrees F.
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Prepare a baking sheet by lining it with parchment paper or misting with cooking spray.
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Sprinkle a cutting board or other flat surface lightly with flour. Spread out the puff pastry sheet flat onto the surface.
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Use a rolling pin to roll out the puff pastry until it is smooth and even.
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Use a pizza cutter or knife to then cut the puff pastry along the three folding lines into thirds.
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Cut each long rectangle into two long triangles, making six triangles total.
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Place a dollop, about 1 tablespoon, of Nutella on the wide end of the triangle, then use a spoon to spread out a bit over the triangle.
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Beginning with the wide end of the triangle, roll the dough up into a croissant shape.
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Place then on a baking sheet, and turn in the edges of the dough slightly to make a “U” croissant shape.
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Repeat with the remaining five triangles, then repeat with the second sheet of puff pastry and remaining Nutella.
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In a separate bowl, whisk together the egg and 1 tablespoon of water until combined.
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Liberally brush the egg mixture onto the top of each croissant.
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Bake for 20 to 25 minutes, until the croissants are golden and flaky.
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Serve warm, and enjoy!
Nutrition
- Calories: 105.21kcal
- Fat: 5.84g
- Saturated Fat: 5.37g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.13g
- Polyunsaturated Fat: 0.07g
- Carbohydrates: 11.53g
- Fiber: 1.00g
- Sugar: 10.01g
- Protein: 1.45g
- Cholesterol: 13.33mg
- Sodium: 12.67mg
- Calcium: 21.99mg
- Potassium: 80.24mg
- Iron: 0.87mg
- Vitamin A: 5.92µg
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