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Nutella Croissant


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Rate this recipe 4.5/5 (17 Votes)
Nutella Croissant 1 Picture


  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 16 teaspoons Nutella (or if you prefer 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks)


Adapted from


Step 1

Heat oven to 350 degrees F (177 degrees C).

Line two baking sheets with parchment paper or non-stick baking mat.

Beat the egg and water in a small bowl with a fork or whisk then set aside.

Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.

Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).

Now, cut each rectangle diagonally into two triangles (making 16 triangles).

Place about 1 teaspoons of Nutella, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

Put in the oven for about 20 minutes, until you see that are toasted and golden.


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