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.
Servings 8
Ingredients
- 2 Puff pastry 12x8 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.
- 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.
- 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)
At this point you can sprinkle the surface with chopped nuts, or mini chocolate chips.
If the pastries are getting too dark at the bottom, cover them with a piece of aluminum foil.
Notes
- Do not spread too much chocolate, it might melt and burn during baking.
- For deep golden color, brush with only egg yolk.