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!
I made these Nutella croissants for Mother’s Day brunch. They were easy, quick and delicious! Will definitely add to the rotation. Thank you.
We’re glad you enjoyed them Laurie! :)
I’ve made this recipe many times before and it gets better after every chew. I even tried mushing some very and and sugar and added that with some Nutella, DELISIOUS! It’s great for little desserts and dinner party’s. If your reading this there is no way you can find a better recipe this good. :)
Thanks for sharing Nicolette — we’re so glad to hear you’re a fan! :D
Love these!! But I have a question. I work 16 hr shifts on weekends so after getting home and winding down I get maybe 5 hours of sleep and never have time for breakfast. Are these just as good the next day or can I get them ready but not cooked and refrigerate in a air tight container and pop a couple in the oven the next morning while I get ready?
We’re glad to hear that Lacey! They definitely heat back up well the next day. Or you can also store them uncooked in the fridge if they are wrapped in plastic for up to 2-3 days. (Otherwise, puff pastry isn’t all that reliable at lasting in the fridge.) We hope this helps!
Made these like recipe but sprinkled chopped walnuts on the Nutella. Extra yummy!
We’re so glad you enjoyed them Sally! :)
can,t wait to try it . looks good
Thanks Connie — we hope you enjoy these! :)
Hi, Ali.
Here’s another 3-ingredient sweet treat using puff pastry – cinnamon palmiers. I rolled out a sheet of puff pastry to about 1/8 – 1/4 inch thick rectangle. Then I just sprinkled some sugar (2 Tbsp) and cinnamon (about 2 tsp) on top and rolled up each long side so they meet in the middle.
Roll them over so the flat side faces up and cut 1/2 inch slices. Place cut sides on parchment paper and bake at 400 degrees F. for 12 to 15 minutes or till golden. These are so simple yet so delicious. Great for a snack with a cup of tea. Hope you try them. Jan
Awesome, thanks for sharing with us Jan!
OMG i made these and they are amazing. So easy to make!!!!!!!!!!!!
Awesome, we’re so glad you liked them Jess! :D
I made them and they where delicious, I added powder sugar real light. We enjoy them.
Awesome Ruth, we’re glad you enjoyed them! :)
These look fantastic! Do you think they could be assembled then frozen and baked at a later time?
Thanks Norma, and yes, we completely think that would work! We hope you enjoy!
I love the way, how you cut the pastry. Perfect result. Before I made 8 smaller triangles for the base and it didn’t look so nice. Thank you.
Thank you Zdenka, we hope you enjoy these!