Easy Nutella Puff Pastry Croissants

I know what you’re thinking: these look more like my sweet yeasted dough Israeli chocolate rugelach than classic croissants, and you’re right. But this is just semantics. This recipe needed a good name (feel free to name it puff pastry rugelach), and since we use Nutella and roll them like croissants, it fits.

This recipe came about when I made a series of quick puff pastry recipes for my Instagram account, and this one went viral with 9.9 Million views. Not complaining that out of all my homemade pastries and croissants, the easiest one got the attention, but I’ve learned not all puff pastry is created equal, so I’ve got a few tips for the perfect bake.

This Recipe Is In The Puff Pastry

Below are step-by-step images for a visual guide. Please read my notes below, I’ve been baking with puff pastry for years and tested this recipe with different brands. Not all puff pastry yields the same results, but you’ll get the best outcome when you follow these tips:

• This recipe uses three ingredients: puff pastry, Nutella, and one egg for egg wash (do not skip the egg wash, it gives the Nutella croissants the deep shiny brown color). You can sprinkle some chopped nuts, sprinkle or mini chocolate chips for texture and flavor.
• The puff pastry should be defrosted, but cold. If frozen, it will break when shaped, and if too warm, it will stick to the surface as the butter (and there is A LOT of butter, or fat) melts all over the place. It takes anything between 30 minutes to 75 minutes for the puff pastry to defrost, and I like to defrost it a few hours ahead of time in the refrigerator. (I sometimes forget it on the counter and it gets too soft).
• Roll the dough into 1/8 thick. If the dough is thin to begin with, great. If thicker then 1/8 inch use a rolling pin to gently roll it. If needed place it back in the refrigerator to chill.
• Looks can be deceiving. As the pastries bake, they first melt because the butter melting temperature is lower than water evaporation temperature. This phase looks scary and not very appealing, so if you happened to open to oven door and see a fluffy mess, know you are on the right track.
• Use an egg wash to brush the croissants before baking for a deeper color, and for an extra texture sprinkle some turbinado sugar.

Oven temperature is key. Start hot to create flaky layers, then lower the heat to finish baking through. They may brown on the outside before the inside is done, so give them enough time. Baking time and temperature vary by size, see recipe notes.

This is a great recipe to shape the night before than bake right before serving. You can also shape and freeze for up to three weeks.

Super important: defrost the croissants before baking, frozen pastries never bake through.

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Easy Nutella Puff Pastry Croissants

Flaky, buttery, and deeply golden, Nutella filled puff pastry. They are the easiest, fastest way to create a bakery-style treat perfect for breakfast, brunch, or anything in between.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 8

Author Dikla Levy Frances

Ingredients

• 2 Puff pastry 12×8 sheets (rolled into 1/8-inch thick).
• 1/2 Cup Nutella
• 1 Large Eggs for egg wash
• 2 Tablespoons Turninado sugar for topping (optional)

Post Baking Soak

• 1/2 Cup (120ml) Water
• 1/2 Cup (100g) Sugar

Instructions

• Preheat the oven to 425F (220C).
• Place one sheet of puff pastry over a baking sheet lined with parchment paper.
• Spread the Nutella using an offset spatula.
At this point you can sprinkle the surface with chopped nuts, or mini chocolate chips.
• Top the second sheet over the Nutella topped puff pastry.
• Use a sharp knife or a pizza roll to cut the dough into triangles. The base should be 3 inches wide.
• Roll each triangle from the wide side towards to point.
• Brush with egg wash and bake for 10 minutes then reduce oven temperature to 375°F and bake for additional 15-20 minutes. The pastries are ready when the top and the bottom are both dark brown.
If the pastries are getting too dark at the bottom, cover them with a piece of aluminum foil.
• While the croissants are baking, bring the water and sugar to a boil over medium heat. Reduce heat to low and simmer for additional five minutes. Remove from heat.
• Remove from the oven and use a pastry brush to brush the pastries with the simple syrup. (or dip them in)

Notes

 

• Do not spread too much chocolate, it might melt and burn during baking.
• For deep golden color, brush with only egg yolk.