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!
THEY SOUND SO GOOD I CAN’T WAIT UNTIL I CAN MAKE THESE!!!
Thanks Vivian, we hope you enjoy them! :)
Puff Pastry so easy to use and everyone loves Nutella?
I like to add a smear of very thick peanut butter under the Nutella on some of these delicious little treats. My preference is Peter Pan Whipped Peanut Butter. It is almost dry, it is so thick. Try it sometime!
Anne, I like the way you think! ; ) YUM
These look delicious! I tried out the recipe, but am having some issues with the puff pastry. I followed the directions exactly and checked on them at 20 then 25 minutes. The outside looked done so I took them out and tried one, but the inside was doughy and a bit raw looking. I put them back on for 5 minutes and then another 5, but they were still raw looking. I bumped the oven up to 400 and did another 5 min, but the inside still looks the same. I’m scared to serve them bc they may be raw! Any suggestions?!
Hmmmm, I’m not sure. They should definitely be cooked in that amount of time. Maybe your oven isn’t quite hot enough? Either way, I definitely recommend cooking them a little extra longer until they’re no longer dough-y. Sorry about that.
Yummmmmmmmmmmmmmmm
Wow, these are delicious! Thankyou for the inspiration!
Hi Ali!
Great recipe! This was so incredibly delicious that I decided to feature it as our first post on our “25 Days Until Christmas” series on our company blog/facebook. Thanks again for this simple, delicious recipe!
Michelle Hines – Perlae Couture
These look so amazing but the bottoms of mine came out burnt while the rest of it was still doughy >.< is my dough too thick or could it be because I'm making them on a sheet of aluminum foil on top of the baking sheet? Heeeeelp
Also I’m using homemade pastry puff dough so maybe that’s why?
Love this idea. How long can these keep in the fridge after making? (So they will still taste really good?!)
These really taste best fresh out of the oven. But they can also be refrigerated for up to a few days in a sealed container. :)
I made these last night and they were incredible! A little dangerous and I am positive my apartment still smells like a nutella bakery! Thank you for sharing this.