3-Ingredient Nutella Croissants
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
These 3-ingredient croissants are quick and easy to make, and perfectly flaky and Nutella-licious.
Ingredients:
- 1 package (2 sheets) store-bought puff pastry*, thawed but still cool
- 3/4 cup Nutella
- 1 egg (plus 1 tablespoon of water)
Directions:
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.
To make these vegan, I recommend using Pepperidge Farm puff pastry, melted vegan butter (instead of an egg), and vegan chocolate hazelnut spread.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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can,t wait to try it . looks good
Thanks Connie — we hope you enjoy these! :)
Made these like recipe but sprinkled chopped walnuts on the Nutella. Extra yummy!
We’re so glad you enjoyed them Sally! :)
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!
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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
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! :)
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?
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Can’t wait to make theses!! I hope they turn out well
We hope you enjoy them Shakiah!
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.
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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!
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! :)
its compact very hard
We’re not sure we understand what you mean, Malena?
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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.
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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!