These flaky buttery Nutella-filled puff pastry croissants are so easy to make and they only require 3 ingredients! These pastries are great for breakfast, brunch or as a dessert. The best part is they only take 30 minutes to make.
key ingredients for 3 ingredient nutella croissants
- Puff Pastry: You can find these in the frozen aisle at most supermarkets. I usually use puff pastry sheets from Pepperidge Farm or Dufour.
- Nutella
- Egg
- Powdered Sugar (optional)
key steps for making nutella croissants
Thaw the puff pastry according to package instructions. Usually, they are completely thawed when you are able to unfold the pastry sheets easily and leave an indentation with your finger on the dough.
Lightly flour a working surface and place one puff pastry sheet on it. Gently roll the puff pastry sheet so that it doubles in length. If you’re using Pepperidge Farm puff pastry sheets, gently roll the sheet until you get about 18″ in length. NOTE: Rolling out the pastry sheet will make the dough thinner which will help it bake quicker and more evenly. Then cut the pastry sheet into two sheets so that each sheet is about 9″ in length.
Spread a thin layer of Nutella on one pastry sheet. Then top the pastry sheet with the Nutella with the second pastry sheet. NOTE: If you spread too much Nutella on the pastry sheet, it will become messy when you roll the pastry dough into crescent shapes and it will melt and burn during baking.
Cut into even long triangles using a pizza cutter or sharp knife.
Roll each triangle piece from the wide part towards the point until it becomes a crescent shape croissant pastry.
Brush egg wash all over the tops of the croissants.
Bake at 400°F for about 15 minutes and then decrease the temperature to 350°F for about 20 minutes until they reach a golden brown color and the dough is cooked through.
3 Ingredient Nutella Puff Pastry Croissants
Ingredients
- 1 puff pastry sheets thawed according to package instructions and rolled to double in size
- 1/2 cup Nutella
- 1 egg whisked for egg wash
- 2 tbsp confectioners sugar optional
Instructions
- Preheat oven to 400°F.
- Lightly flour a working surface and place one puff pastry sheet on it. Gently roll the puff pastry sheet so that it doubles in length. If you're using Pepperidge Farm puff pastry sheets, gently roll the sheet until you get about 18" in length. NOTE: Rolling out the pastry sheet will make the dough thinner which will help it bake quicker and more evenly. Then cut the pastry sheet into two sheets so that each sheet is about 9" in length.
- Then spread a thin layer of Nutella evenly on one puff pastry sheet. NOTE: More Nutella does not mean better. If you add too much, it will become messy when you roll the pastry into crescent shapes and the excess Nutella will also burn during baking.
- Top with the the second puff pastry sheet.
- Using a pizza cutter or sharp knife, cut the dough into 1.5" – 1.75" long triangles (as shown in video).
- Roll each triangle piece from the wide part towards the point until it becomes a crescent shape croissant pastry. (as shown in video).
- Transfer the croissant pastry onto the lined baking sheet. Then brush all sides of the pastry with egg wash. NOTE: Make sure to place the croissants on the baking sheet with the pointy end at the bottom so that the croissants stay sealed during baking.
- Bake at 400°F for about 15 minutes and then decrease the temperature to 350°F for about 20 minutes until they reach a golden brown color and the dough is cooked through.
- Let the croissants cool for about 10 minutes before serving.
