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!
It came out great..my husband loved it!!!?planning to do for my kids birthday party
Yay, so happy to hear it! :) Enjoy!
yummoooo… i just gobbled them up when its still warm. I close the ends cos i was afraid the nutella would melt out from the pastry and made mess.
Awesome, we’re so glad you enjoyed them! :)
Hi. I want to make these and give them an almond flavour. Can I add some almond meal to the nutella? Do u think it will taste good?
Hi Rochelle! We wouldn’t use almond meal in these, you’d want to use a bit of almond extract for some good almond flavor. Just keep in mind that a little goes a long way though. We hope you enjoy these!
What’s the secret to keeping them rolled? Mine unroll every time.
Hi Kara! We just try to press each piece of dough into the other as best as we can, kind of pinching them together if that makes sense.
its compact very hard
We’re not sure we understand what you mean, Malena?
I tried them wen I was on tour and all my mates loved them, wen we had our meet and great I gave some to a very special girl called lily she was 4 and as soon as she bit into it her face lit up ?
We’re so glad these were a hit, Jacob — that’s awesome to hear! :)
Hi,
Just making these now. Just like to know apart from cream, what else would you serve these with please?
You can enjoy these with some fresh fruit, eggs, bacon (whatever breakfast foods you like), or if you’re having them for dessert, fresh berries with whipped cream would be great!
These sound scrumptious! Can they be frozen after they’ve been cooked?
Thanks Margaret — we hope you enjoy them! And yes, these can be baked and then frozen. Just wrap the croissants (make sure they’ve cooled completely) tightly with foil or plastic wrap, and place in heavy-duty freezer bag or freezer-safe tupperware container.
Can’t wait to make theses!! I hope they turn out well
We hope you enjoy them Shakiah!
Please answer!!! I have a project for school so could I make these tonight put them in the fridge then take them to school tomorrow
Hi Shaylee — we’re not sure what your question is?
Can I make these an freeze them for a wedding?