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3-Ingredient Nutella Croissants

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3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

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.

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

Indeed, it all began with three ingredients.

Can you guess them?

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

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.

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

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.

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

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.

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

See? Puff pastry is magic!

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

At this point you can either be patient and place them on a nice pretty serving dish…

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

…ready and calling your name…

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

…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 | gimmesomeoven.com #dessert #chocolate

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3-Ingredient Nutella Croissants

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 croissants 1x

Description

These 3-ingredient croissants are quick and easy to make, and perfectly flaky and Nutella-licious.


Ingredients

Scale
  • 1 package (2 sheets) store-bought puff pastry*, thawed but still cool
  • 3/4 cup Nutella
  • 1 egg (plus 1 tablespoon of water)

Instructions

  1. Heat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or misting with cooking spray.
  2. 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.
  3. 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.
  4. Repeat with the remaining five triangles. Then repeat with the second sheet of puff pastry and remaining Nutella.
  5. 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.)
  6. 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

To make these vegan, I recommend using Pepperidge Farm puff pastry, melted vegan butter (instead of an egg), and vegan chocolate hazelnut spread.

3 Ingredient Nutella Croissants | gimmesomeoven.com #dessert #chocolate

 

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102 comments on “3-Ingredient Nutella Croissants”

  1. I love the idea of using puff pastry. Ive done the same with a can of crescents.

  2. Oh man. Totally agree!! Such a fabulous, quick recipe!

  3. Boy those look delicious! They would make the perfect treat for some girl time!
    Thanks for sharing this super easy recipe!

  4. these look fabulous! I love to make quick chocolate croissants using Pillsbury crescent rolls, but the Nutella is such a smart move here!

  5. You had me at “Nutella.”

  6. Hello!

    These just look so doable.

    They remind me of some croissants I had a little French restaurant in Florida not so long ago.

    And 3 ingredients? C’mon. I can do this!! I will do this!!

    Thanks!!! =)

  7. Yum! I could desperately use a chocolately pick me up right now! I am going to try a gluten free version!

  8. ok, it is taking ALL the willpower I have to get up and go to the grocery store to make these RIGHT NOW! yummmmmm!

  9. What an amazing post- I cannot wait to try these!!

  10. These look absolutely delicious!

  11. I’m trying to understand how you claim here that store-bought puff pastry counts as one “ingredient”. Real puff pastry contains flour, salt, butter, and water, sometimes also vinegar, corn flour (4-6 ingredients). The Pepperidge Farm brand that you recommend is made of even more ingredients (dubious, highly processed ingredients for that matter):

    UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OILS COLORED WITH BETA CAROTENE) CONTAINS 2 PERCENT OR LESS OF: SALT, HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, DISTILLED MONOGLYCERIDES (FROM HYDROGENATED SOYBEAN OIL) AND SOY LECITHIN.

    Not so appetizing. Also, definitely a lot more than 3 ingredients. Just sayin.’

    • Just to defend this poor girl… Your statement is rediculous. Would you consider katchup or a tortilla a multiple ingredient item? Or anything else that is processed these days with added salt and sugar? It’s one ingredient because it’s bought that way, as one ingredientT. If the recipe doesn’t appeal to you don’t make it. You don’t have to put someone else down.

    • That’s exactly what I was going to say, Kristin. Also, I was going to say that I add a dollop of peanut better on each… even better. They’re easy to make and the kids love them!

  12. You just totally rocked my world! Why don’t I have a box of puff pastry hidden in the fridge?! I have nutella {check} and I definitely have eggs {check, check}. Cruel, cruel World!

    These look beyond amazing! And your photo with the croissants in the shape of a “3” – yeah, that was adorable!

  13. Nutella might be the one perfect food. Have you ever made a s’more with nutella instead of chocolate? Can’t wait to try these :)

  14. Just unbelievable how easy these are! And how delicious! I love such easy and amazing things! Thanks for the idea ;)

  15. These look awesome. I must admit I am the person that eats Nutella out of the container with a spoon. I will have to try this recipe. Thank you!

  16. Puff pastry IS magic!! Simple and delicious!

  17. I think you forgot to use the egg.

  18. I absolutely love the set up to this and the photos are adorable. Pure magic for sure! I don’t have these items in my pantry (well the egg, yes) but now I want to get them. Yum!

  19. I need to get my Smudge on this one!

  20. 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)

  21. This is pure genius!

  22. coming out of the oven right now and they look amazing!! thanks for the recipe :)

  23. Oh, girl! This makes me happy! A must try! I may or may not share! ;) Pinned

  24. So dangerous! I’d eat every one of them!

  25. 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…

  26. Magic indeed, love the Nutella filling!

  27. Can I use just plan croissant dough from the can

  28. 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!

  29. Fácil y deliciosos!!!, este fin de semana largo, los preparare para mis hijos, les encanta la Nutella!! gracias!!

  30. 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.

  31. 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. :)

  32. 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

  33. 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

  34. Wow, these are delicious! Thankyou for the inspiration!

  35. Yummmmmmmmmmmmmmmm

  36. 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.

  37. 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!

  38. Puff Pastry so easy to use and everyone loves Nutella?

  39. THEY SOUND SO GOOD I CAN’T WAIT UNTIL I CAN MAKE THESE!!!

  40. 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.

  41. These look fantastic! Do you think they could be assembled then frozen and baked at a later time? 

  42. I made them and they where delicious, I added powder sugar real light. We enjoy them.

  43. OMG i made these and they are amazing. So easy to make!!!!!!!!!!!!

  44. 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

  45. can,t wait to try it . looks good

  46. Made these like recipe but sprinkled chopped walnuts on the Nutella. Extra yummy!

  47. 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!

  48. 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

  49. I made these Nutella croissants for Mother’s Day brunch. They were easy, quick and delicious! Will definitely add to the rotation. Thank you.