Nutella Croissants
I love chocolate and I love croissants, and I had a package of puff pastry in my freezer so when I came across this recipe for chocolate croissants in Nigella’s cookbook I knew it was meant to be, and they only take about 15 minutes in the oven, I was sold! I decided to take these croissants a step further by substituting the chocolate with Nutella instead and they are amazing! Nutella croissants and café con leche is not a bad way to start the morning. You can also use the store bought crescent rolls and do the same thing, just follow the packages directions.
Ingredients:
{Makes 16 small croissants}
- 1 package of ready-rolled butter puff pastry
- Nutella
- 1 egg, beaten
- Powdered sugar (optional)
Directions:
- Preheat the oven to 425° F. Unroll both sheets of pastry on a lightly floured surface and cut each sheet into 4 squares.
- Cut each square diagonally to get 2 triangles from each square, you should have 16 triangles total. Put the triangle with the wider part facing you and the point away from you.
- Place a dollop, about 1 tablespoon, of Nutella about 1/2 inch above the wide part of the triangle. Then carefully roll toward the point of the triangle to form the croissant shape. Seal it lightly with your fingertips and curl it into a crescent.
- Place the chocolate croissants on a baking sheet lined with parchment paper and brush each croissant with the beaten egg.
- Bake for 15 minutes until golden and puffy. Drizzle more Nutella on top and dust with powdered sugar if desired.
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