Nutella croissants are the kind of treat that feels indulgent from the very first bite. Flaky, buttery pastry meets the smooth, chocolate-hazelnut richness of Nutella, creating a combination that is equal parts comforting and decadent. Whether enjoyed fresh from the oven or at room temperature, they embody the perfect balance of crisp layers and creamy sweetness. Simple in concept yet luxurious in flavor, these croissants have become a favorite for breakfasts, brunches, and sweet snacks alike.
What makes them so irresistible is the way the textures play together. The croissant itself offers delicate layers that shatter slightly with each bite, giving way to a soft, airy interior. Inside, the Nutella provides a luscious contrast, melting just enough to blend with the pastry without losing its signature creaminess. The result is a pastry that feels both light and indulgent, making it just as fitting for a casual morning coffee as for a more celebratory occasion.
Their versatility is another reason for their widespread appeal. Served warm, Nutella croissants are at their most comforting, with the filling melting into the folds of the pastry. At room temperature, they hold their shape beautifully, making them easy to pack for picnics, lunchboxes, or afternoon treats. They pair wonderfully with coffee, cappuccinos, or even a simple glass of cold milk, turning a small snack into a little moment of indulgence.
Beyond their taste, Nutella croissants also bring a touch of elegance to any table. Their golden, glossy finish makes them visually inviting, while the surprise of chocolate-hazelnut filling adds an element of delight. They can be dressed up further with a dusting of powdered sugar, a drizzle of melted chocolate, or even sliced almonds for extra crunch and sophistication.
At their core, Nutella croissants represent the joy of combining two classics into something greater than the sum of its parts. They’re indulgent without being overwhelming, familiar yet exciting, and always satisfying. Whether enjoyed as part of a leisurely breakfast, a quick afternoon pick-me-up, or a sweet end to a meal, they never fail to bring a smile and a sense of comfort.
Ingredients
- 1 package puff pastry thawed
- 8 tablespoons Nutella or as needed
- 1 large egg beaten
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut it into triangles.
- Place a tablespoon of Nutella at the wide end of each triangle.
- Roll the pastry from the wide end to the tip, then shape into a crescent.
- Place the croissants on the prepared baking sheet and brush with the beaten egg.
- Bake for 12-15 minutes or until golden brown.
- Let cool slightly before serving.
Nutrition
3 stars cuz Nutella is good but croissants haz to be baked longer. Mine were not golden tho.
I think puff pastry is too hard to work with. It crumbled everywhere. The taste was ok tho. 🤷♂️
Nutella? Yes please! Made these for my kids and they devoured them in minutes. Thanks!
I followed the recipe but my croissants came out flat. What did I do wrong? 😕
Maybe you didn’t roll them tight enough? That can make them flat. Try again! 😊
Best recipe ever! Can’t stop eating them! 🙂
These croissants were sooo good! I couldn’t believe how easy they were to make. Definitely gonna make again!
Yummm! Nutella is life! These croissants are a game changer! Really easy to make too.
Yum! So good! I ate them all myself. 😂
350°F seems low? Mine took longer than 15 minutes to get fully golden—more like 20. Could be my oven, but just a heads up. The flavor was still really nice.
I dunno about the egg wash, feels unnecessary. Just let em bake without it, who cares?
I didn’t have Nutella so I used peanut butter. Still delicious! Can I call them croissants tho? 🤷♀️
Peanut butter? That’s interesting! But croissants gotta have that flaky buttery taste, right? 😂
I think calling them croissants is a stretch. They gotta have Nutella! But glad you enjoyed them! 😅
Not worth the effort. Just buy croissants from the store, way simpler! 🙄
Sooo good. Like café pastry vibes. I sprinkled a tiny bit of flaky salt on top after baking and it leveled it up.
Havent made these in years! Gonna whip these up for my tea party! Thrilled! ☕️✨
That sounds amazing! I love Nutella croissants! Perfect for a tea party! 🥐☕️
Tried this recipe but my croissants didn’t look anything like the picture. They were more like blobs. 😥 Maybe I rolled them too tight?
These are so easy and delicious! My kids love them! 🥐❤️
They look good but are they really that easy? I tried once and mine were a mess! 🤔
So glad to hear that! These croissants are a hit at my house too! 🥐✨
Perfect little cheat to make croissants without all the hassle. The egg wash gave a nice color. Would absolutely make again for guests.
Wow, this is exactly the kind of shortcut I need. The egg wash touch is key—love that golden look.
Mine came out kinda dense, like they didn’t puff much. I thawed the pastry too warm, I think. The taste is still there, but I’d like a more airy result.
I followed it exactly and the croissants were kind of greasy. Maybe my puff pastry was different? Flavor was okay.
These are sooooo good! I added some sliced bananas and it was amazing!
Wow, bananas? That’s a great idea! I’m gonna try that next time. Thanks for the tip!
Sliced bananas? Really? I don’t think that’s a good combo with Nutella. Stick to the original recipe!
Easy and fast, but I think 350°F was a bit low—mine took closer to 18 minutes to brown. Still tasty though, and the egg wash really helped.
These came out SO flaky—like bakery quality. I used a bit more Nutella and they were dangerously good.
Yes!! “Bakery quality” is exactly what I aim for. I also love adding a little extra Nutella—dangerously good is right 😄
I tried this and they were pretty flaky too, but mine leaked a ton of filling. Maybe I used too much Nutella? Next time I’ll seal the tips more or bake a few minutes longer. Still tasty though!
Yum! My kids loved them. But is puff pastry the same as phyllo? 🤔
These are so good! I added some sliced bananas inside too. Made it even better! 😋
Adding bananas sounds delicious! I’m gonna try that next time! 🍌😄
Not gonna lie, I’m skeptical of anything with only 3 ingredients, but wow—this worked. I brushed the egg lightly and they came out pretty glossy.
Same! I figured it’d be too simple, but the egg brush really does make them glossy. Mine also puffed a bit more than I expected—so good.
I tried this and it was okay… but I think my oven gets way too hot. They burnt a bit. 🙁
Great idea, but 350°F feels a tad low—mine took more like 18 minutes to get properly golden. Still delicious though.
Maybe my oven runs hot, but 12-15 min was perfect at 350. If yours aren’t browning, try bumping up the time (or even 365°F).
I agree—350°F didn’t do much for me either. I also ended up more in the 16–20 minute range before they looked actually golden.
Five stars. Best lazy weekend snack ever. My kid asked if I bought them from a cafe, so I guess that’s basically success.
Five stars for sure—these come out looking bakery-level even though it’s totally “lazy weekend” friendly. My kid said the same thing 😂
My pastry didn’t puff up right, is it supposed to? I’m confused. Help!
Did you make sure to roll the pastry thin enough? Sometimes that makes a big difference! Don’t worry, it happens to the best of us!
I tried this recipe but my croissants turned out all flat. What did I do wrong?
Yum! Nutella is life. Can I freeze these croissants before baking?
Delicious. Also, thawing the puff pastry matters a lot—when mine was still a bit cold, it tore. Once it was fully thawed, rolling was way easier.
Good tip, but honestly I just microwave it for like 10 seconds so it’s soft. Still comes out crunchy tho… maybe I should stop doing that 😅
Totally agree—cold puff pastry is the enemy. Mine tore once too until I waited longer. Fully thawed = smooth rolling and nicer crescents!
Pretty good, but 12 minutes felt a little short for my oven. Next time I’ll bake closer to 15-18 until the color is deeper. Still delicious.
Not gonna lie, mine leaked Nutella out the sides. Still tasted amazing though—maybe I overfilled.
Easy to make and delicious. Perfect for breakfast, I’ll definitely make these again!
I tried this with store-bought puff pastry and the flavor was great, but the triangles were uneven so some rolled tighter than others. Next time I’ll cut more evenly.
I used gluten-free puff pastry and it worked… kinda. They still rolled fine, but the texture was more chewy than flaky. Would make again.
Not gonna lie, mine leaked Nutella out like crazy 😅 I probably overfilled the triangles. Next time I’ll use less and pinch the ends tighter.
These croissants are to die for! I made them for breakfast and they disappeared in seconds. So good!
These were dangerously good. Flaky outside, melty center—exactly what you want with Nutella. I used a full spoon per triangle and they browned perfectly around 14 minutes.
Okay but 350°F seems kinda low to get that much browning? I usually do 400°F and still sometimes the middle stays too runny. That said, I might trust your 14 minutes and try it your way—looks awesome.
Yes!! “Dangerously good” is the perfect description 😄 I love when the edges go golden but the Nutella stays melty. Also thanks for the 14-minute timing.
Okay but—why no sugar? 😂 They’re still sweet enough though. I’d make these again for sure.
350°F seems low? I baked mine and they were pale after 15 minutes. I ended up going closer to 20 and then they were finally golden. Would love clearer timing guidance.
Wasn’t sure about using puff pastry, thought it was too fancy for Nutella. Honestly, it’s easy!
I tried this recipe but something went wrong. My puff pastry didn’t rise and they were flat. Any tips?
I tried this recipe but it didn’t turn out good. The pastry didn’t puff up like I expected. 🤔
I’m sorry to hear that! Puff pastry can be tricky. Make sure to use a really cold oven and don’t skip the chilling process! You got this! 😊
Cute recipe, but the triangles never stayed sharp for me—everything kind of slid when I rolled. Would cut smaller next time.
Nutella in croissants is great, but 12-15 minutes wasn’t enough for me. I needed closer to 20 to get proper browning. Otherwise no complaints.
I don’t get it… puff pastry croissants are already good, why add egg? Still okay, but not life-changing.
These are dangerously good. The only thing is the Nutella can ooze out a bit if you overfill, so I’d say less than “as needed.”
Super easy for a “looks bakery-made” situation. I used a little extra Nutella and it still turned out great—just make sure you don’t overfill or it leaks everywhere.
1 egg is not enough to make them shiny. Also the Nutella amount says 8 tablespoons—way too little for an entire package, sorry. I had to add more.
Yummy!! 😍 So simple, my kids loved helping with this. Will definitely make again!
Looks too easy! Can it really be that good? 🤔
I’m so glad your kids had fun with it! Cooking together is the best. 😄
These croissants are absolutely divine! My kids loved them. Will definitely make again!
Not gonna lie, I was skeptical because it’s only Nutella and pastry… but wow. The egg wash makes such a difference. 10/10 comfort food.
I tried it and it was good, but 350°F felt too low? Mine took way longer than 15 min to get truly golden. Still tasty though.
Same!! I thought “just Nutella and pastry” would be kinda flat, but that egg wash browns it perfectly. Comfort food is right 😭
These were dangerously good. The Nutella got all melty and the layers actually flaked like I wanted. Mine browned a tiny bit fast at minute 12, so I’ll watch it closer next time.
“Dangerously good” is the best kind of feedback 😄 I love that yours browned at minute 12 too—my oven runs hot sometimes, so lowering to like 340°F or just checking at 10–12 min helps. The melty Nutella + flaky layers sounds perfect. Great tip!
How do you not burn the bottom? Mine browned before the pastry puffed enough. I’ll try lower rack/rotate next time.
I followed it closely but mine leaked Nutella out the sides and the bottoms got a bit darker. Still tasted great though. Next time I’ll use less filling and maybe chill the triangles first.
350°F seems low? I baked at 350 and they browned, but didn’t feel as crisp as I expected. Could be just my brand of pastry.
These came out flaky and super chocolatey. I used a little extra Nutella at the wide end and they looked bakery-level. Will make again!
Nutella and croissants? Sounds like a dream! 🥐✨
So easy it feels almost suspicious. Mine leaked a bit at the ends but honestly it just made them extra gooey. Next time I’ll pinch the tip tighter.
These croissants are just Nutella in dough! Not even close to real croissants, lol.
Meh, I like crescent rolls better. Not a huge fan of this recipe. It was ok, but not great.
Mine came out kinda sad tbh… the pastry puffed unevenly and the filling oozed everywhere. Still tasted good, but the shape was rough.
1 package puff pastry “thawed” is vague. Mine was too warm and it got sticky, so I had a sad mess. Tasty mess though.
350°F feels low? Mine took closer to 20 minutes to get properly golden. Other than that, delicious.
I agree 350°F sounds a bit low—mine took like 18-20 minutes too before they were actually golden. Glad yours were still delicious!
Wait… 20 minutes? I baked mine at 400°F once and they turned out way better and flakier lol. 350°F just didn’t do it for me.
Honestly, these taste like fancy bakery croissants for way less effort. I’ll be making them for brunch again.
These came out soooo flaky. I didn’t even measure the Nutella, just went with my gut, and they were gone fast. 10/10 for lazy brunch vibes.
Easy and fast, and my kids loved them. I was nervous about the filling leaking, but it stayed pretty contained. Great for a lazy weekend breakfast.
I followed it and somehow my triangles were way bigger, so I needed more Nutella. They leaked a bit too—maybe my roll was too loose.
Not gonna lie, the egg wash helps a lot with color. Mine looked like the photos and the layers were actually visible. Great weekend snack.
Totally agree—egg wash is the cheat code for that golden, photo-ready color. Love that the layers actually show up too. 🥐
These came out flaky and seriously chocolatey. I used a bit more Nutella and they still baked perfectly—next time I’ll make the triangles a touch bigger for even more filling.
These came out sooo flaky! I used a little extra Nutella at the wide end and they were perfect—golden and not too sweet. Definitely doing again.
I made these once but mine didn’t come out flaky, more like… greasy pastry? I might’ve over-thawed the dough? Also I thought you were supposed to bake at like 400°F not 350? Either way, glad yours worked—gonna try again careful.
Yes!! The flaky layers with Nutella are everything. I also do a slightly bigger blob at the wide end and I swear it makes them less likely to dry out. Great tip on “golden” too—mine get too brown fast 😅
I did these for brunch and everyone kept asking for the recipe. Quick, impressive, and sweet enough without being gross.
umm yummy 😋
Could you use less than a tablespoon? Like, I love Nutella but that much feels excessive. Also I swear my oven runs hot; these browned fast at 12.
Totally—go less if you want. I’ve used about 1–2 tsp per triangle and they still taste great (you just get a lighter Nutella pull). Also if your oven runs hot, try 325°F and start checking around 10 minutes—12 can go quick.
Not gonna lie, mine were kinda messy—Nutella oozed out like crazy. Still tasted amazing though. I think I overfilled and my oven runs hot.
Easy, fast, and honestly feels a little like cheating (in a good way). My only tweak: I sprinkled a tiny bit of salt on the Nutella before rolling—made it taste more “dessert bakery” to me.
So easy! I was worried about rolling the triangles but it turned out fine. Next time I’ll chill the pastry a little longer before cutting.
Half my Nutella escaped… like, all of it. I think I overfilled. Still, they were sweet and flaky, so I’m not mad—just sticky.
I followed the steps but my croissants didn’t really puff—more like flat pillows 😕 Still tasty though. Maybe my pastry wasn’t fully thawed?
Ugh, flat pillows is exactly what happens when the pastry isn’t cold enough *or* not thawed enough. For puff pastry, I usually thaw just until it’s workable but still cool—if it’s too warm, it won’t puff.
I love Nutella and this was super easy to make! I added some banana slices inside too. Yum!
I’m skeptical about how puff pastry + Nutella is supposed to become “croissants” specifically. The flavor was great, but the texture was more like pastry bites than true croissants.
I get what you mean—these are more “Nutella puff pastry crescents” than true laminated croissants. Real croissants need that long lamination process for the flaky layers. Still, they’re tasty for a quick version!
Not gonna lie, I was skeptical about using store-bought puff pastry with Nutella. But wow—super easy and the taste is spot on.
Seriously? I always worry store-bought puff pastry turns out bland, but your comment has me sold 😄
These turned out flaky and super chocolatey—exactly what I was craving. I used a little less Nutella and still loved the filling-to-pastry ratio. Will make again for sure!
I followed the directions exactly but they didn’t brown much at 350°F. Maybe my oven is weak. The texture was good, just needed longer time.
350°F is kinda low? Mine browned fast at 375. Also, Nutella melts and can pool, so try not to overfill the triangles or it may steam instead of brown.
That makes sense—puff pastry can brown slowly even at 350. I usually give mine 20 minutes (sometimes a little more) and wait for a deeper golden before pulling.
My croissants exploded with filling 😅 like a sweet lava situation. Flavor was great though, just messy. Would make again but with less Nutella.
These are dangerously good. Also, thawing matters—mine were slightly under-thawed and they tore when cutting. Still yummy though.
Good tip—underd-thawed puff pastry tearing makes total sense. Next time I’ll give it a little more time to soften before cutting.
I tried following exactly, but my pastry didn’t puff much. Maybe I didn’t thaw it fully? Tasted good, just looked kinda sad.
350°F seems low? I baked mine and they barely browned. Would try 375°F next time, unless someone tells me I’m wrong.
I agree—mine took a little longer at 350°F to get that real golden color. I usually go 375°F and watch them like a hawk so they don’t burn. Also helps to egg-wash a bit thicker.
Honestly 350°F is pretty standard for puff pastry so it can puff without scorching. If yours weren’t browning, it might’ve been underbaked—try 12-15 minutes plus a few more until they’re actually golden. 375 could work, just keep an eye on it.
5 stars? nah. they were ok but not croissant-y enuff for me. still ate them all.
5 stars? nah. they were ok but not croissant-y enuff for me. still ate them all.
One word: Delicious.
The steps are clear, and I like that you cut triangles—my boyfriend actually helped and we had fun. Not too sweet either.
I’m not sure about the egg step—felt unnecessary. Also I brushed too much and it got a little too dark. Next time I’ll go lighter.
Totally get it—I’ve skipped the egg wash before and they still taste great. The egg just helps them brown and get that shiny look. If yours went too dark, brushing lighter (or not right before baking) should fix it.
Idk I always use egg. Without it they come out pale and kinda boring. Also puff pastry needs egg wash, that’s like the whole thing, haha. Try less brushing, but don’t skip it!
I followed the steps pretty closely, but my croissants didn’t get as golden as the picture. Maybe my oven runs cool? Flavor was still great.
Mine never go golden in my apartment oven either 😅 I think 350 is too low. But yeah flavor good means it’s probably just browning. Next time maybe bake a few more minutes and rotate the tray halfway, don’t burn tho.
Ah that sounds plausible—if your oven runs cool, they’ll still taste good but won’t brown as much. I’d try bumping it to 375°F and keeping a close eye around the 10–12 minute mark. Also, egg wash really helps with that golden color.
Idk mine were kinda bland and not as crispy. I think I didn’t thaw the pastry enough, because it tore. Gonna retry with proper thawing.
I only had Nutella “spread” that was almost runny, and it made them super greasy. Flavor was good, but the texture got weird.
Made these and they turned out sooo flaky! I used a little extra Nutella in the middle and it was perfect. Super easy for a weeknight treat.
I don’t usually bake pastry, but this was straightforward. One thing: cutting triangles evenly is annoying—mine were lopsided and some burned before others. Otherwise delicious.
350°F seems a bit low for my oven. Mine took closer to 18 minutes to get truly golden, but once it browned they were perfect.
Yeah, mine ran a little hot too—350°F was okay for me, but I definitely had to watch the color more than the timer. If yours took ~18 minutes, that sounds pretty normal.
Wait… 350°F for croissants?? My oven never listens lol. I tried this and they came out pale at 12 minutes. Next time I’m going 400°F and keeping an eye out for browning like you said.