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.
- puff pastry,2 sheets, store-bought, thawed but still cool
- 1egg,plus 1 tbsp of water
Heat the oven to 350 degrees F.
Prepare a baking sheet by lining it with parchment paper or misting with cooking spray.
Sprinkle a cutting board or other flat surface lightly with flour. Spread out the puff pastry sheet flat onto the surface.
Use a rolling pin to roll out the puff pastry until it is smooth and even.
Use a pizza cutter or knife to then cut the puff pastry along the three folding lines into thirds.
Cut each long rectangle into two long triangles, making six triangles total.
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.
Beginning with the wide end of the triangle, roll the dough up into a croissant shape.
Place then on a baking sheet, and turn in the edges of the dough slightly to make a “U” croissant shape.
Repeat with the remaining five triangles, then repeat with the second sheet of puff pastry and remaining Nutella.
In a separate bowl, whisk together the egg and 1 tablespoon of water until combined.
Liberally brush the egg mixture onto the top of each croissant.
Bake for 20 to 25 minutes, until the croissants are golden and flaky.
Serve warm, and enjoy!
- 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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