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
- 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
- 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
To make these vegan, I recommend using Pepperidge Farm puff pastry, melted vegan butter (instead of an egg), and vegan chocolate hazelnut spread.
I need to get my Smudge on this one!
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!
Love how simple these are.
I think you forgot to use the egg.
Puff pastry IS magic!! Simple and delicious!
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!
Just unbelievable how easy these are! And how delicious! I love such easy and amazing things! Thanks for the idea ;)
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 :)
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!
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!