Nutella croissants are a 20-minute miracle. Flaky, buttery puff pastry. Creamy, chocolatey Nutella. Rolled, baked, and devoured. Like a pain au chocolat but better. Way better. Make a batch. They vanish fast.

Step-by-Step Instructions

1 1

Preheat & Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2 2

Roll & Cut

Roll puff pastry slightly into a 10×12 inch rectangle. Cut into 8 long triangles (like pizza slices).

3 3

Fill & Shape

Place a teaspoon of Nutella at the base of each triangle. Roll from the base toward the point, tucking the Nutella inside. Curve ends into a crescent shape.

4 4

Egg Wash & Bake

Place croissants on baking sheet. Brush with beaten egg and milk mixture. Sprinkle with coarse sugar if using.
Bake 12-15 minutes until puffed and deep golden brown.

5 5

Serve

Cool slightly. Dust with powdered sugar if desired. Serve warm. Buttery, flaky, chocolatey, gone.

Summary

Prep Time: 5 min | Bake Time: 15 min | Total: 20 min

Yield: 8 croissants | Difficulty: Easy

Storage Notes

Best fresh.
Fridge 2 days.
Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns).
Freeze unbaked croissants for 3 months. Bake from frozen (add 3-5 minutes).
Never microwave — pastry gets sad and floppy.

Nutella Croissant (Buttery, Flaky, Stuffed with Chocolate Hazelnut Heaven)