You guys.
I’m pretty sure this recipe may win the award as the best spur-of-the-moment, cleaning-out-the-pantry, 3-ingredient-dessert experiment of my life. My life, I tell you.
And if you love Nutella and French pastries, I’m pretty sure you had better try them too.
Indeed, it all began with three ingredients.
Can you guess them?
Clearly, I already spilled the beans on Nutella. Delicious, chocolatey, hazelnut-y, perfection-in-a-jar Nutella. Somehow I had half a jar sitting in the pantry, which is all you need for this recipe.
Next, I forgot that I had a box of puff pastry hidden in the back of the freezer. This stuff works miracles.
Can you guess the final ingredient? Ok, not quite as exciting. But it will give that perfectly golden finish to the puff pastry — an egg.
Simply roll out a sheet of puff pastry. Cut it into thirds and then sixths, so that you have six long skinny triangles. Spoon some Nutella onto each triangle.
Then roll into a croissant shape and pop ’em on a baking sheet. Repeat with the remaining puff pastry sheet. Then bake the dozen all together until they puff up and are nice and golden and flaky.
See? Puff pastry is magic!
At this point you can either be patient and place them on a nice pretty serving dish…
…ready and calling your name…
…or you can dive in while they’re still hot, when that Nutella is extra ooey gooey and perfect.
However and whenever you make these, though, please — just make these!
3-Ingredient Nutella Croissants
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
- Heat 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. Then spread out the puff pastry sheet so that it is flat. 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. Then cut each long rectangle into two long triangles, making six triangles total.
- Place a dallop (about 1 tablespoon) of Nutella on the wide end of the triangle, and use a spoon to spread it out just a bit over the triangle. (Try to leave at least a 1/2-inch border all the way around the edges of the triangle, though, so the Nutella does not seep out during baking.) Then, beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place 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 one tablespoon of water until combined. Then liberally brush the egg mixture onto the top of each croissant. (You can also use the egg wash to help seal the ends of the croissant, if they are not holding together.)
- Bake for 20-25 minutes, until the croissants are golden and flaky. Serve immediately or store in a sealed container for up to 3 days.
Notes
Did you make this?Let me know how it turned out in the comments below!
Fácil y deliciosos!!!, este fin de semana largo, los preparare para mis hijos, les encanta la Nutella!! gracias!!
These are what I dream about since moving back to the states from Sicily. They are a cheaters version of cornettos. My morning love with a venti cappo extra foam! I see these in my near future! GRATZI MILLI!
Can I use just plan croissant dough from the can
You could, although they won’t bake up quite the same as puff pastry.
~Ali
Magic indeed, love the Nutella filling!
These look divine! And your photos are so pretty! I cheat a little and try these with Pillsbury crescent dough since I have some in the fridge right now. I think I know what’s for dessert…
So dangerous! I’d eat every one of them!
Oh, girl! This makes me happy! A must try! I may or may not share! ;) Pinned
coming out of the oven right now and they look amazing!! thanks for the recipe :)
This is pure genius!
I should have never never never read this recipe. This is waaaaaaaaaaaay too easy and waaaaaaaaaaaaaaaaay too good and thus
waaaaaaaaaaaaaaaay too dangerous. Oh dear! Lol :0) :0)